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Parsley Hearts Of Beef

chef.jackson's picture
Ingredients
  Beef heart 6 Pound (2 Hearts, 3 Pound Each)
  Butter/Margarine 1 Tablespoon
  Chopped parsley 2 Cup (32 tbs)
  All purpose flour 3⁄4 Cup (12 tbs) (About)
  Salt 1⁄2 Teaspoon
  Water/Beef bouillon 1 Cup (16 tbs)
  Cream 1⁄4 Cup (4 tbs)
  Currant jelly 1⁄2 Cup (8 tbs)
Directions

Cut hearts into halves lengthwise.
Carefully remove fat, arteries, veins, blood, and sinews.
Wash thoroughly and dry.
Cream 6 tablespoons butter.
Work in parsley.
Stuff hearts with parsley mixture.
Sew hearts together.
Roll in flour.
Melt 6 tablespoons butter.
Brown hearts on all sides in hot butter.
Add salt and enough water to cover half the hearts.
Simmer, covered, for 3 hours, turning occasionally.
Remove hearts when tender.
Remove thread.
Cut into medium-size slices and keep hot.
Add or remove enough water to make 2 cups.
Stir in 3 tablespoons flour blended with cream until smooth.
Cook over low heat, stirring constantly, until thick and smooth.
Stir in currant juice.
Reheat.
Serve sauce over heart slices.
Serve with sugar-browned potatoes and vegetables, or pickled beets, or pickled cucumbers.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Cook Time: 
200 Minutes
Ready In: 
240 Minutes
Servings: 
6

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