Pennsylvania Dutch Stuffed Beef Heart Recipes
PENNSYLVANIA DUTCH STUFFED BEEF HEART
Thrifty farmers used everything at butchering time. Nowadays, you can order heart from your butcher or meat man. Long slow simmering yields a tender, delicious meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beef Organ Meats
Time 5h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Soak heart in cold water one hour.
- Wash thoroughly and remove large arteries and veins.
- Combine remaining ingredients and fill heart.
- Tie securely with cooking twine.
- Cover with boiling water and simmer for three hours or until meat is tender.
- Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
- Bake at 350°F until golden brown.
- Carve crosswise in 1/2 inch slices.
Nutrition Facts : Calories 55.7, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.1, Sodium 111.5, Carbohydrate 5.4, Fiber 0.2, Sugar 1.2, Protein 1
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