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1
Using scissors, cut all inner tubes, sinews and arteries from inside of hearts to leave clear, hollow shell.
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2
Wash inside under running cold water.
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3
Pat dry.
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4
Sprinkle inside of each heart with salt and pepper.
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5
Combine parsley, onion and lemon rind.
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6
Place half of filling in each heart.
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7
Add 1 tablespoon butter, diced, to each heart.
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8
Sew opening closed across top.
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9
Sprinkle salt and pepper on outside of hearts.
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10
Place remaining butter in casserole and melt.
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11
Slowly brown hearts on all side.
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12
Remove when brown.
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13
Add minced carrot, onion and celery to pan and saute slowly until vegetables just begin to turn golden brown - about 10 minutes.
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14
Stir in paprika and saute for 2 minutes.
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15
Place browned hearts on top of vegetables, add bay leaf and pour in beef stock.
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16
Cover and simmer gently but steadily over moderate heat for about 2 hours, or until hearts are completely tender when pierced.
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17
Turn hearts about every 20 minutes during cooking, adding stock if needed.
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18
Remove hearts when tender and remove thread.
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19
Skim fat off pan juices, then strain juices, rubbing vegetables through sieve.
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20
Discard bay leaf.
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21
Return strained juices to casserole.
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22
Stir flour into sour cream and stir into pan juices.
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23
Adjust seasonings.
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24
Cut hearts in half and serve with sauce on side.
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25
Noodles, spatzle or boiled potatoes go well with this.
