Heart Chop Suey

Heart Chop Suey


"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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1 h 30 m servings 337 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 265 mg
  • 88%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.



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 increa...

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 sto...

I used deer hart and it was great.