Hearts and carrot stew
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If the past time was a healthy recipe, now it’s the cheap one. After all, you need to have all kinds of options. I made this stew for three times because we couldn’t decided we like it or not. The second time I made it, carrots had too strong taste and we didn’t like it. So choose young, crisp and tasty carrots and everything will be fine. Our children do not eat this sort of misunderstandings , so me and my hubby enjoyed it for lunch. And the last time it was so delicious that we ate more than we should. 🙂
Hearts and carrot stew
Time needed:
Yields: 4 servings
Calories: 388 kcal / serving
Ingredients:
- 400 g chicken hearts
- 2 tbsps. oil
- 1 onion
- 3 carrots
- 300 ml water or broth
- 100 ml tomato sauce
- 2 tbsps. sour cream
- green onions
- salt
- black peppers
Directions:
- Rinse hearts and dry then with a paper towel. Cut in half.
- Heat the oil in a pan. Add and fry hearts.
- Meanwhile, peel the onion and cut into half rings. Put them in a pan.
- Peel carrots and cut into thin slices. Put them in a pan too.
- Season with salt and pepper. Stew stirring for a few minutes.
- Then pour water or broth and stew until carrots and hearts are tender.
- Add the tomato sauce and stew for a few minutes.
- Stir in the cream. If you use low fat sour cream, better do not let boil the stew.
- Put the stew on plates and sprinkle with chopped green onions.
- Enjoy!
Source: Virtuvė taupantiems 1 dalis (Ekspress leidyba, 2009)
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