Recipe by Kecia Martens
"This is a wonderful recipe for beef heart. The meat is cut into strips, browned, and then simmered in a sauce of onion, celery and beef broth. This is terrific served over steamed rice."
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beef heart - rinsed and cut into thin strips
onions, peeled and thinly sliced
salt and pepper to taste
Worcestershire sauce, or to taste
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.
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 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 used deer hart and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Heart Chop Suey
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 337
** Calories from Fat: 135
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