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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (25g) Recipe makes 8 servings The following items or measurements are not included below: 1 beef heart 1 cup chestnuts |
||
| Calories 68 | ||
| Calories from Fat 35 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 6% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 131mg | 5% | |
| Potassium 36mg | 1% | |
| Total Carbohydrate 6.9g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.8g | ||
| Protein 1.3g | 2% | |
Pennsylvania Dutch Stuffed Beef Heart
By: Molly53
Nov 15, 2007
Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 8
Ingredients
- 1 beef heart
- 1 cup cracker, finely crushed
- 1 cup chestnuts, roasted and chopped
- 1/2 cup medium white sauce (White Sauce (Cheesy or Not) Medium Sauce or your own recipe)
- salt and pepper
Directions
1
Soak heart in cold water one hour.2
Wash thoroughly and remove large arteries and veins.3
Combine remaining ingredients and fill heart.4
Tie securely with cooking twine.5
Cover with boiling water and simmer for three hours or until meat is tender.6
Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.7
Bake at 350°F until golden brown.8
Carve crosswise in 1/2 inch slices.
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- Main Ingredient > Meat > Beef > Organ meats
- Cuisine > North American > United States > Northeastern > Pennsylvania Dutch
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