Hang tight!
"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." — Kecia Martens
Watch video tips and tricks
2 pounds beef heart - rinsed and cut into thin strips
1/4 cup all-purpose flour
1/4 cup butter
4 onions, peeled and thinly sliced
1 stalk celery, diced
2 cups beef broth
1/2 cup water
salt and pepper to taste
1 tablespoon 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.
3 Ratings
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.
* 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
See how to make this sophisticated but surprisingly simple dinner.
Watch Chef John prepare a sensational long-simmering meat sauce.
See a great technique for cooking tremendously juicy steaks on your stovetop.
