posted by Angel 01-26-100 6:31 AM
Hot German Sweet and Sour Beef Heart
1 large beef heart
1 tsp. salt
1 whole onion
1 bay leaf
1 rib celery (optional)
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. vinegar
Cut heart in half and trim; cover with water. Add 1 teaspoon salt, onion, bay leaf and celery.
Cook about 1 hour; cool and remove heart and vegetables (discard vegetables). Trim off waste and cut into approximately 1/2-inch cubes.
Meanwhile make a roux of butter and flour; cook slowly until medium brown color, stirring constantly.
Add hot broth, slowly, stirring constantly until light to medium thick consistency is reached (you may have broth left over). Add sugar and vinegar. Add cubed heart and simmer 15 to 20 minutes.
Adjust salt, vinegar and sugar to taste.
Serve over boiled or mashed potatoes.
Swiss Beef Heart
beef heart (have store slice and run through cuber--looks like cube steak)
onion
catsup
your favorite flour mixture (such as flour, salt, pepper, oregano, thyme, parsley, horseradish, bay leaf, etc.)
Turn beef heart in flour mixture. Place in skillet with shortening and brown on both sides. When brown put onion slices on top of meat.
Sprinkle a couple tablespoons of flour mixture and water over onion. Add catsup.
Let simmer for about 2 hours or until tender. Turning meat at least once. Tastes like steak.
Beef Heart Burger
3 oz. ground beef heart
2 Wasa bread, crushed
1 egg, beaten
salt and pepper to taste
Combine beef heart, egg and Wasa bread. Form into patty and cook in a Teflon skillet, sprayed with Pam.
Add salt, pepper and any other seasonings to taste.
Variation: Add 6 tablespoons minced vegetables, such as green pepper, celery and onion (not to exceed 2 tablespoons) to heart mixture.
Beef Heart/Rice
1/2 onion, cubed
4 peppercorns
2 whole cloves
2 tsp. salt
1/2 lb. beef heart
1 cup thinly sliced celery
1 cup cubed onion
1 cup rice
1/2 tsp. rosemary
1/2 tsp. thyme
3 slices bacon, crumbled
2 Tbsp. bacon drippings
1 (10 1/2 oz.) can chicken noodle soup
Cover beef heart with cold water; add onion, pepper- corns, cloves and salt. Bring to rolling boil; cover with lid until fork tender. Let cool in water.
Cut off outer covering of heart. Cut meat into 2-inch cubes 1/2-inch thick.
Bring 2 cups water and 2 chicken bouillon cubes to a boil; add 1 cup rice, stir well and turn down to simmer. Cover; cook for 20 minutes. Don't lift lid. Remove from heat and stir.
Saute 2 tablespoons margarine or butter, until crunchy tender. Add onion and celery to rice and beef heart.
Add rosemary, thyme, bacon and drippings and chicken noodle soup. Stir, place on low heat for 5 minutes.
Serves 8 to 12 people.
Coney Island Chili
(For Hot Dogs)
1 lb. finely ground beef heart (ground beef will do, but not as good)
1 tsp. paprika
1 medium onion, chopped
salt and pepper
water
1 tsp. cumin
1 tsp. chili powder
garlic powder
cayenne pepper
Average beef heart weighs 3 to 4 pounds. Have ground twice with small amount of suet.
Combine all ingredients in heavy casserole or pot. Simmer for at least 3 hours. The longer the better.
Add enough water to prevent scorching.
Freezes well.