Boiled Beef Hearts with Cream Gravy

Czech name: Srdce na smetaně

Written by Sona Cernovska

Sauces are an indispensable part of Czech Cuisine! Apart from beef sirloin in cream sauce, Czech cuisine offers a wide range of other sauces with unique tastes, such as dill sauce, mushroom sauce horseradish sauce and pickle sauce.

The basis of sauces is white sauce (béchamel) or roux cooked with spices and milk used to thicken the dish.

If you like a variety of meats, prepare beef hearts according to this recipe. It is delicious with soft sweet and sour gravy and vegetables. It is a recipe from Czech cuisine. Instead of beef hearts, you can use pork hearts as well.


1 lb beef hearts
lard or oil
1 onion
1 bunch parsley
3 carrots
1/4 celery root
4 balls allspice
5 whole black peppercorns
2 slices lemon
1 bay leaf
2 Tbs all-purpose flour
1 cup cream
granulated sugar to taste
lemon juice to taste
salt to taste
oil for frying


Clean the hearts, cut them into two pieces and rinse well with water. Dry the hearts, coat them with the lard and season them with salt. Dice the onion and vegetables. Preheat the oil in a pressure cooker or cooking pot, add the onion, stir, and add the vegetables. Sauté for 3-4 min. Then add the hearts, frying all sides of them, add the seasoning, and the slices of lemon. Baste with water. Cover and let simmer until it is soft. Continue to turn the hearts and baste as necessary.

When they are soft, put them aside. Thicken the gravy with flour mixed in water and cook well for 20 minutes. Then strain the gravy through a sieve, add the cream, season with the salt, sugar, and lemon juice and cook gently. Cut the hearts into slices and warm them. Serve with the gravy and Czech dumplings.

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