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Beef Heart Stew

By: J. Murphy

"This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes."

Rate/Review | Read Reviews (5)

What to Drink?
	Syrah

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt

Directions

Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

Footnotes

FOOTNOTE

This recipe can also be made in a pressure cooker. Once the beef has browned, transfer to a pressure cooker, and add remaining ingredients. Cook for 45 minutes.