Chicken Heart Stroganoff with Mushrooms

Chicken Heart Stroganoff with Mushrooms

40 min
Medium
1 serv.
387 g / 1 serv.

Rating

Average rating:—

Description

A tender hot dish of chicken hearts stewed with mushrooms in a creamy sauce with pickled cucumbers. Served with buckwheat.

  1. Rinse the chicken hearts, pat dry, and cut in half.
  2. Heat a frying pan with sunflower oil over high heat. Fry the hearts until golden brown (about 5-7 minutes).
  3. Slice the onion into half rings and mince the garlic. Add to the hearts and sauté for another 2-3 minutes.
  4. Slice the champignons. Add to the pan and cook for 5 minutes until excess moisture evaporates.
  5. Cut the pickled cucumbers into thin strips. Add to the pan along with soy sauce, stir.
  6. Pour in the 20% cream, bring to a boil, then reduce heat to low. Simmer for 10-15 minutes until the sauce thickens.
  7. Season with salt and pepper to taste.
  8. While the sauce is cooking, boil the buckwheat in salted water until tender (ratio of groats to water 1:2).
  9. Place the buckwheat on a plate and top with the hearts in cream sauce.
  10. Sprinkle with finely chopped green onions before serving.
460
119 kcal / 100 g
kcal
20.2 g
5.2 g / 100 g
Protein
34.0 g
8.8 g / 100 g
Carbohydrates
26.7 g
6.9 g / 100 g
Fats