Beef heart stew
This was something I made up on the spot, so I didn't measure anything.
2 lbs (1 kg) or so of beef heart, cut up into ~1/2 inch strips
1 quart beef stock, 1 quart water
4 or so potatoes, cut up into ~1-inch chunks
some peas, corn, green beans
thyme, lemon pepper to taste (I used maybe 1 tsp each)
parsley to taste (I used maybe 1 tbsp)
a few stalks celery
corn starch/flour for thickening
salt to taste
In 4-quart cooking pot, add water, beef stock, strips of beef heart, thyme, lemon pepper, and parsley. Simmer for 1 hour.
Add potatoes, simmer for an additional 2 hours.
Add celery and vegetables, simmer for another half hour.
Add salt.
Bring to a boil, add thickener, stir for a minute or so, then remove from heat.
Carrots and onions would probably be nice to add, but I don't much care for them cooked so I didn't put them in. Wait to the end to add the salt, because it would only toughen the meat if added earlier (and beef heart is kinda tough to begin with). It didn't come out tough for me at all, so I'm assuming I did something right.
Edit: on second thought, it might be better without the thyme.
This was something I made up on the spot, so I didn't measure anything.
2 lbs (1 kg) or so of beef heart, cut up into ~1/2 inch strips
1 quart beef stock, 1 quart water
4 or so potatoes, cut up into ~1-inch chunks
some peas, corn, green beans
thyme, lemon pepper to taste (I used maybe 1 tsp each)
parsley to taste (I used maybe 1 tbsp)
a few stalks celery
corn starch/flour for thickening
salt to taste
In 4-quart cooking pot, add water, beef stock, strips of beef heart, thyme, lemon pepper, and parsley. Simmer for 1 hour.
Add potatoes, simmer for an additional 2 hours.
Add celery and vegetables, simmer for another half hour.
Add salt.
Bring to a boil, add thickener, stir for a minute or so, then remove from heat.
Carrots and onions would probably be nice to add, but I don't much care for them cooked so I didn't put them in. Wait to the end to add the salt, because it would only toughen the meat if added earlier (and beef heart is kinda tough to begin with). It didn't come out tough for me at all, so I'm assuming I did something right.
Edit: on second thought, it might be better without the thyme.
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