So, after a trip to the market we now have a bovine heart at 1.5 kg., light weight 1.2 kg. and a piece of pig flesh weighing 500 gr. As I already said, you can use pork offal, the cooking process does not change, maybe takes a little less time.

Heart and lung wash well in cold water and cut into small pieces of approximately 1.5-2 cm.

For stir fries I use a cast iron cauldron 6 l In a large kettle pour sunflower oil (can use melted pork fat), put on high heat and put the our products. As the cutting process takes some time especially have to Tinker with a light, I usually put the cauldron on the fire at the beginning of the process as cutting offal add them to the already obzharivayutsya pieces. If you have the flesh of beef, then you need to add it immediately. Pork I will add later, so it need less time for cooking. When all the byproducts are in a cauldron, cover it with a lid, put on medium heat and stirring occasionally simmer for about an hour.

While the meat is stewed peel and cut into dice two large onions.

After an hour, add chopped pieces of pork, diced onion, salt and black pepper. Mix everything together and continue to simmer. The aroma in the cooking process is unusual, is distributed throughout the apartment, so that soon the kitchen begins to come home with questions like "is it dinner?".

It's time to start preparing the side dish. Potatoes clean, fill with cold water, sprinkle with salt and sent on the stove to boil. After boiling, put on a quiet fire and cook until tender. After a little pork privatise open the lid and continue to simmer until evaporation of excess fluid. If the liquid is getting low and the meat starts to stick to the walls of the cauldron, you can add a little water. Precise cooking time of the roast can not say, it varies from 2 to 2.5 hours. Usually taste a piece of the heart or lung, it should be easy to razzhevyvaya. I think that if you use a lesser amount of meat, they will reach readiness, but, as I have a big family, it's less than 3-4 kg. products I don't use, and accordingly they are cooked longer.

We have potatoes already cooked. Merge with it, the liquid is approximately 200 ml, leave to dilute the puree. The liquid from the potatoes, I drained when the main dish is almost ready to mash don't have time to cool down before serving. Add butter and begin to pound with a pestle.

After large pieces have already rastolkli, hammered into the ground in the egg and continue to beat with a mixer occasionally adding potatoes left from the water. Mashed potatoes turns out very tender and practically free from lumps.

That's the beauty of we have the result.

Separately cut the two onions thin half-rings and mix with finely chopped dill.

Half of the plate spread our mashed potatoes, for the second half of the roast. On top sprinkle chopped onions with herbs. And serve.

For those who do not like raw onion, you can no sprinkle, or just sprinkle with fresh herbs.

With the dish very well fresh vegetables and vegetable salads, marinated mushrooms or sauerkraut. But if for this case to consume more and have a few drinks fair, it is generally a song!!! All a pleasant appetite!!!