Chicken Heart Stroganoff with Mushrooms
silicon (Si)
cobalt (Co)
selenium (Se)
copper (Cu)
Vitamin B12
molybdenum (Mo)
Description
A tender hot dish of chicken hearts stewed with mushrooms in a creamy sauce with pickled cucumbers. Served with buckwheat.
- Rinse the chicken hearts, pat dry, and cut in half.
- Heat a frying pan with sunflower oil over high heat. Fry the hearts until golden brown (about 5-7 minutes).
- Slice the onion into half rings and mince the garlic. Add to the hearts and sauté for another 2-3 minutes.
- Slice the champignons. Add to the pan and cook for 5 minutes until excess moisture evaporates.
- Cut the pickled cucumbers into thin strips. Add to the pan along with soy sauce, stir.
- Pour in the 20% cream, bring to a boil, then reduce heat to low. Simmer for 10-15 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- While the sauce is cooking, boil the buckwheat in salted water until tender (ratio of groats to water 1:2).
- Place the buckwheat on a plate and top with the hearts in cream sauce.
- Sprinkle with finely chopped green onions before serving.
442
164 kcal / 100 g
kcal
19.3 g
7.1 g / 100 g
Protein
33.8 g
12.5 g / 100 g
Carbohydrates
25.3 g
9.4 g / 100 g
Fats
4.4 g
1.6 g / 100 g
Ash
6.2 g
2.3 g / 100 g
Fiber
67.0%
Water
5.0 g
1.9 g / 100 g
Sugars
22.7 g
8.4 g / 100 g
Starch
0.14 g
0.05 g / 100 g
Omega-3
5.64 g
2.09 g / 100 g
Omega-6
9.7 g
3.6 g / 100 g
SFA
