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Stuffed Heart

Global.Potpourri's picture
  Beef heart 3 Pound
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Butter 2 Tablespoon
  Dry bread cubes 3 1⁄2 Cup (56 tbs)
  Snipped parsley 1 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Dry red wine 1⁄4 Cup (4 tbs)
  Instant beef bouillon granules 2 Teaspoon
  Boiling water 1 3⁄4 Cup (28 tbs)
  Whole black peppercorns 3
  Whole cloves 2
  Bay leaf 1
  All purpose flour 1⁄4 Cup (4 tbs)

Remove hard portions of heart.
Close silt with short skewers.
Lace string around skewers; tie ends.
Cook celery and onion in butter till tender.
Mix with bread, parsley, thyme, salt, and 1/8 teaspoon pepper.
Toss with wine.
Place heart, pocket end up, in a bowl.
Hill pocket with stuffing.
Cover opening with foil; tie securely.
Place in Dutch oven.
Dissolve bouillon in boiling water; add peppercorns, cloves, and bay leaf.
Pour into Dutch oven.
Cover; simmer till heart is tender, about 2 1/2 hours.
Remove skewers and string.
Remove to hot platter.
Skim fat from juices; add water to make 1 1/2 cups.
Blend 1/2 cup cold water into flour.
Stir into juices; cook and stir till thick.
Season to taste.
Simmer 2 to 3 minutes.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2657 Calories from Fat 793

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 32.4 g162.1%

Trans Fat 0 g

Cholesterol 1480.2 mg493.4%

Sodium 5039.8 mg210%

Total Carbohydrates 166 g55.5%

Dietary Fiber 11.1 g44.6%

Sugars 15 g

Protein 264 g527.6%

Vitamin A 45.2% Vitamin C 222.6%

Calcium 49.7% Iron 394.8%

*Based on a 2000 Calorie diet

Stuffed Heart Recipe