Potted Stuffed Beef Heart With Madeira Gravy
Recipe: #22518
January 13, 2016
Categories: Sunday Dinner, No Eggs, Alcohol, Wine, Beef Dinner, more
"Adapted from a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (376.6 g)
- Calories 463.2
- Total Fat - 22.5 g
- Saturated Fat - 9.5 g
- Cholesterol - 400 mg
- Sodium - 381.7 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.3 g
- Sugars - 0.4 g
- Protein - 49.5 g
- Calcium - 24.2 mg
- Iron - 13.8 mg
- Vitamin C - 14.9 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
Step 2
Stir in rice.
Step 3
Add poultry seasoning, salt, and pepper, and set aside.
Step 4
Remove cords and excess fat from heart.
Step 5
Season with salt and pepper.
Step 6
Sew heart partially closed with large needle and heavy thread, leaving a pocket.
Step 7
Fill with rice mixture (if any is left over, heat separately).
Step 8
Sew closed.
Step 9
Heat remaining butter and oil in Dutch oven until bubbly.
Step 10
Add heart and brown on all sides.
Step 11
Add water.
Step 12
Cover and simmer over low heat until tender, about 3 hours.
Step 13
Remove heart and let rest 15-20 minutes.
Step 14
Remove threads and slice thin.
FOR THE GRAVY
Step 15
Blend flour and wine.
Step 16
Stir flour mixture into pan juices and cook and stir until slightly thickened.
Step 17
Sprinkle parsley over meat and serve with gravy.
Tips
No special items needed.
0 Reviews
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