I present the most perfect Valentine’s Dish ever… Goulash made with beef heart.
What could be better for your sweetheart than to eat some beef heart (grass-fed that is)?
With this recipe, you’ll boost your lover’s heart health with healthy ingredients from the cocoa to the turmeric to the cinnamon to the beef heart and more.
Now, before anyone freaks out, this is really delicious. I promise. Pinky swear promise.
Both my husband and 5-year old daughter loved loved loved it.
How could they? It’s beef heart?
Well, the secret is the sauce. Just kidding, kind of…
The secret is loading so much flavor in the sauce… and adding gluten-free noodles… and adding melted grass-fed cheese. Plus, since there’s a mix of grass-fed steak and heart, cut the same size, it makes for a mix of flavors that will make your taste buds sing songs of love you never knew they could.
(For those of you who are Paleo, just omit the noodles and cheese – it’ll still be fabulous. The allspice I put in there really does the trick.)
So, although there is offal in the dish, it’s not awful. hehe
Your loved ones will actually never know they’re eating beef heart. Mine didn’t.
That is until I told them after dinner. :)
Even better? You make it all in one pot. Including the noodle part.
1-Pot Beef Heart Goulash (Gluten-free)
- 6 cloves garlic, peeled
- drizzle pomegranate molasses, optional
- 1 teaspoon organic oregano
- 1 teaspoon ground organic turmeric/curcumin powder
- 1/2 teaspoon ground organic ceylon cinnamon
- 1 teaspoon cocao powder
- 1/2 teaspoon ground allspice powder
- 2 teaspoons organic chili powder
- 1 tablespoon tomato paste
- 1 quart spring water, tea (I like chaga), and/or chicken stock, more as needed
- 1 (18 to 23 ounces) jar organic crushed tomatoes
- 1 teaspoon sea salt
- 3 bell peppers, chopped (I used a mix of colors)
- 1 to 2 pounds top sirloin grass-fed steaks, chopped and seasoned with salt
- 1 pound grass-fed beef heart, trimmed of silver skin, chopped, and seasoned with salt*
- 2 to 3 tablespoons grass-fed (unsalted) butter
- 9 ounces gluten-free pasta
- 6 to 8 ounces grass-fed cheddar cheese, grated
- Blend the garlic, pomegranate molasses, spices, tomato paste, liquid of choice, tomatoes and sea salt together. Whoops, so you use a blender and a pot to make the dish. Still easy cleanup.
- Transfer the blended mixture to a big pot or a beautiful Dutch oven, and simmer it for about 30 minutes, while you prep the vegetables and beef.
- Once the veggies and meats are prepared, add them to the Dutch oven, along with the butter.
- Let this barely simmer for an hour or so. Taste and season with sea salt, if needed.
- Stir in the pasta, cover the pot, and cook for 10 minutes or more (stirring once or twice to ensure all noodles are cooking). You can add a bit of water (or other liquid), if you think it needs it.
- Once noodles are cooked, add the cheese and cover for a minute to let the cheese melt. Oh, and if you have some fresh herbs, chop them and toss on top for a vibrant finish.
Serve and enjoy.