This Paprikash of Hearts recipe is a tasty and simple dish from the River Cottage Meat Book.
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Paprikash of Hearts
1lb pig hearts
2 Tbsp lard
1.5 lb yellow onions, finely chopped
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp hot paprika
1 cup crushed tomatoes (or 2 Tbsp tomato paste plus a 1/2 cup water)
salt and pepper to taste
Sour cream, for serving
Potatoes, for serving
1. Trim out the heart ventricles (they’ll be tough after cooking), rinse well and pat dry.
2. Heat 1 Tbsp lard in dutch oven on the stove top over medium heat, add the onion. Cook, stirring occasionally, until softened and translucent.
3. Stir in the paprika and cook 2 more minutes.
4. Heat remaining lard in separate pan and brown the hearts on all sides.
5. Add browned hearts and tomatoes to onions. Bring to a simmer and cover.
6. Cook in oven at 250F for about 2 hours, until meat is tender. Check periodically and add a little water if the mixture looks too dry.
7. When finished cooking, return to stove top and simmer to thicken sauce, if desired.
8. Serve with potatoes and sour cream.