We cook from offal .
Goulash for dietary nutrition.
Cut the prepared heart and udder into cubes, pepper, salt, fry with onions and carrots.
Now sprinkle with flour and fry a little more.
Simmer all this in a saucepan over low heat, pouring hot water.
Water should cover the meat from above.
At the end, we introduce tomato paste by slightly planting it.
A bay leaf will not hurt either.
It will give a good taste and smell.
Simmer for a little more than an hour.
We eat with porridge and potatoes, sprinkled with herbs.