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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons onion soup mix |
||
| Calories 339 | ||
| Calories from Fat 126 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.4g | ||
| Cholesterol 281mg | 93% | |
| Sodium 400mg | 16% | |
| Potassium 698mg | 19% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.5g | ||
| Protein 41.7g | 83% | |
Ingredients
- 3 lbs beef heart
- 3 tablespoons onion soup mix
- 1 cup water
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 teaspoon prepared mustard
- 1 cube beef bouillon
- 1/2 cup breadcrumbs
Directions
1
Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.2
Roll into a roast form and tie with string.3
Brown in the oil on all sides.4
Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.5
Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.6
After 2 hours, add the bread crumbs.7
When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.8
Slice the heart lengthwise into 1/4" slices.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American
- Preparation > Time to Make
- Preparation > Simple
Featured Reviews for This Recipe
From: Chef #1413596
On Oct 12, 2009
I am not a fan of weird meat, but this was fantastic. We slaughtered a cow this spring and after splitting it with the neighbor, I ended up with the heart. I meant to give it to the dogs, but thought I would try this, and then if I didn't like it, they could have it. NO WAY! I added a few carrots and a leek to the stew, and used French Onion Soup mix, otherwise no changes. FANTASTIC.
From: Chef #1393754
On Sep 24, 2009
I used a 5# moose heart instead of beef, and it was FANTASTIC! I added another onion during the second hour of cooking, and turned the heart before I sprinkled it with bread crumbs - it was wonderfully moist in my french oven. I added some cornstarch to the gravy as a thickener at the end (after removal from the oven) - I'll be making this again for certain!
From: Kamark
On Mar 19, 2009
This is a wonderful recipe. We hadn't tried beef heart before and were given one when we purchased part of a local cow with some coworkers. It had a different taste than any cut of beef we've had before; I almost want to say it was more complex (but I suppose that could have been due to the way the cow was raised and butchered). This is a very easy recipe for beef-heart newbies to follow, and the gravy it creates is absolutely fabulous. We served it over rice.
From: Chef #934009
On Aug 25, 2008
This was a great recipe. I love organ meats but can never get my family to eat it. Before I served it I cut it up and told them it was a roast. Even my picky 3-year old ate it up. Thanks.
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