Braised Stuffed Beef Heart
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Crumbled cooked bacon||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
|Evaporated milk||2 Tablespoon|
|Hot water/Beef broth||2 Cup (32 tbs)|
|Diced turnip||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
Wash heart thoroughly, then wipe with a damp cloth and cut away connective tissue from the opening.
Sprinkle inside and out with salt and pepper.
Combine the next 6 ingredients and add seasonings.
Fill the opening with this stuffing and lace together loosely with skewers and twine.
Place heart in a deep kettle or Dutch oven and add 1 1/2 to 2 cups hot water or beef broth.
Cover and simmer slowly for 3 hours or until almost tender.
Add vegetables and bay leaf.
Cover again, continue simmering until tender.
Lift out heart and keep warm.
Thicken gravy by stirring in a smooth flour-water mixture (2 tablespoons flour and 2 tablespoons water will thicken each cup of broth).
Taste for seasoning.
Serve in slices with riced potatoes.