This is a fantastic beef heart dish. The meat is sliced, browned, and then cooked in a beef broth, onion, and celery sauce. This tastes great when put over steamed rice.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 pounds beef heart – rinsed and cut into thin strips
- ¼ cup all-purpose flour
- ¼ cup butter
- 4 onions, peeled and thinly sliced
- 1 stalk celery, diced
- 2 cups beef broth
- ½ cup water
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce, or to taste
Instructions
- Roll the strips of beef heart in flour to coat. Reserve flour. Melt the butter in a large heavy skillet or Dutch oven over medium-high heat. Brown the beef lightly in the butter. Add the onion, and saute for about 5 minutes, then add celery and just enough beef broth to cover the ingredients in the pan. Cover the pan, and simmer for one hour over low heat.
- Mix the reserved flour with water to make a paste. Stir into the meat mixture. Season with salt, pepper and Worcestershire sauce. Cook until sauce is thickened, then serve hot over rice or noodles.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 265 mg |
| Dietary Fiber | 2 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 491 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great recipe! I was unsure about the heart getting tender, so I decided to make it in my Crock Pot Multi-cooker. I marinated the meat in the worcestershire for 3 hours before cooking. Once I sauteed the beef and vegetables, I made sure there was enough liquid to add brown rice to the pot and cooked on high pressure for 35 minutes. The result was a delicious beef and rice mixture. I added a little brown sugar and five spice. Yum!
I absolutely loved this and it was a huge hit! I had never eaten beef heart so for my firat experience, this recipe made me feel like a true chef. My own personal modifications were based on previous reviews: I added more flour because I wanted a thicker stew and cooked it an hour longer. Perfect!
I used this recipe & my mother’s together and it turned out yummy! I used this recipe to size down to for two as I’m going to be the only one eating it. I also used the Worcester sauce that this one called for as my mother’s didn’t. My mother’s called for chicken bouillon and I had that . I didn’t have the beef broth. Then I didn’t make enough bouillon so I added more just chicken broth. I think this would taste good with some soy sauce too in addition to the Worcester sauce! Anyway it brought me back to my childhood! So yummy!
I used deer hart and it was great.
I was hesitant to try this at first because I never ate organ meat before. However, after making this recipe, I was disappointed that I did not see beef heart at my next trip to the grocery store because I wanted to make it again. This definitely works well served over rice.
I would not consider this Chop Suey, it is more like a stroganoff. I doubled the Worcestershire sauce, and the flour. I added an extra cup of beef broth as well. I omitted the celery. I increased cook time to 1 1/2 hours. It was very tender and delicious and I served it on rice. I think it is critical to cut the meat thin. I added a picture to show the final outcome.
The heart came out really chewy, maybe if I had simmered it for another hour. The wortchestershire sauce is also a must, the sauce is kinda bland without it.
I thought that it was very easy to make. I actually had time to myself while it simmered. My whole family loved it they finished everything the same night. Of course I loved it to.