Email to AnnK      

Recipe Categories: AnnK's HOME PAGEAPPETIZERS BeefandVenison BEVERAGES BREAD CAKESandPIES ChickenPoultry COOKIES CROCKPOT DESSERTS EggsCheeseBreakfast FISHandSEAFOOD FRUIT GroundBeef HAMandPORK HealthyRecipes JAMSandJELLIES Lamb PASTA PiesandPastries PRESERVES RICE SALADandDRESSING SaucesRubsButters SOUPSandSTEWS VEGETABLES VEGETARIAN

Heart Stew

Organ meats are so rarely eaten these days that few current cookbooks include recipes. This stew came from an older book. It's very good. I suspect diners wouldn't know the meat is heart unless they saw it prepared.





List of Ingredients



• 1 beef heart, trimmed of fat, veins, and membranes and cut into 1-inch cubes
  
• 1 1/2 cups water
  
• 2/3 cup raw rice
  
• 1/3 cup celery and 1/2 cup onions, chopped
  
• 1/4 cup bell pepper
  
• canned mushrooms
  
• 2 tablespoons dry onion soup mix
  
• garlic
  
• parsley
  
• 1 small carton sour cream
  






Instructions



1. Brown the heart in oil. Add celery, onion,pepper and garlic. Saute briefly. Add water and simmer 45 minutes or so.
   
2. Stir in the rice and remaining ingredients except sour cream. Cook about a half hour.
   
3. Stir in sour cream.
   






Final Comments


This may also be done with tomatoes in addition to or instead of the sour cream. I've added canned diced tomatoes and some chopped sun-dried tomatoes. When I do tomatoes, I add a bay leaf and a little oregano.