Heart Chop Suey Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 9, 2015
I used deer hart and it was great.
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Photo by Arennette Beebe

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Reviewed: Jan. 5, 2014
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.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Albany, New York, USA

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Photo by Aaron Kizer
Reviewed: Sep. 9, 2011
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.
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Photo by Aaron Kizer

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Reviewed: May 20, 2007
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.
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 30, 2002
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.
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