“This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.” - by J. Murphy
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Nutrition
Amount Per Serving (10 total)
- Calories
- 189 cal
- 9%
- Fat
- 8.1 g
- 13%
- Carbs
- 2.8 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"added small carrots and served over rice. needed a little more taste. put soy sauce on top. it was great. was really easy in pressure cooker...." See more"
opyanne
"Very easy. The smell as it simmers will drive you to drool. I added dried shitake mushrooms...." See more"
HSILCOX
"This is some of the tastiest beef stew I've ever made/eaten. I used three medium-sized hearts and increased the proportions accordingly ... and added a bag of still-frozen green peas to the hot stew ..." See moreat the end. The squeamish (who will probably not be viewing this recipe anyway...) would do well to put aside their reluctance and appreciate the fact that beef heart is nothing more than a big chunk of boneless, relatively lean, meat that cooks up into a very flavorful stew!"
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