Crockpot Beef Heart Stuffed With Bacon Mushrooms And Onions Recipe 4

CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)

Steps:

• Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.

BACON-WRAPPED STUFFED MEATLOAF WITH MUSHROOMS AND CHEESE

Steps:

• Place 1/2 of the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 of the diced onion and 4 chopped garlic cloves and lightly saute until soft, about 3 minutes. Remove to a large bowl, and add ground beef, ground pork, eggs, parsley, paprika, pepper, and sea salt. Blend together with your hands until mostly combined. Place in the refrigerator.
• Preheat the oven to 375 degrees F (190 degrees C). Lay a 2-foot square piece of aluminum foil on a flat surface.
• Wipe the skillet clean, add remaining 1 tablespoon oil, and heat over medium heat until shimmering, 1 to 2 minutes. Add mushrooms and saute until all moisture has evaporated and mushrooms start to turn dark reddish-brown with golden spots, 8 to 10 minutes. Add remaining 2 cloves chopped garlic and cook until fragrant, about 30 seconds.
• Place meat mixture in the center of the aluminum foil and shape meat into an evenly thick square about 1/2 inch thick, making sure there are no gaps or thin spots. Cover meat with overlapping slices of Provolone cheese, leaving about 1/2 inch to 1 inch uncovered meat around the perimeter. Lay cooked bacon strips over Provolone cheese and spread mushrooms evenly over bacon.
• Lift one end of the foil and begin rolling the meat in a pinwheel fashion. Place meatloaf in a baking dish, molding the ends to create a seal around the stuffing; discard the foil. Lay remaining uncooked bacon over meatloaf, leaving about 1/4 inch between each slice, and tucking ends in under the loaf.
• Cook in the preheated oven for 45 minutes, turning halfway. Switch to the broil setting and cook until meat is no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center of the meat should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to rest 10 to 15 minutes before slicing.

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN

Steps:

• Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
• Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
• Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
• Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.

BEEF & BACON STROGANOFF

Steps:

• In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.

STUFFED ONIONS (CROCK POT)

Steps:

• Peel onions and hollow out hole in center for the stuffing.
• Do not make hole completely through the onion.
• Leave about a 1/2 inch shell at the base of the onion.
• Mix together ham, broccoli, bread crumbs and bell pepper.
• Stuff into onion and top with a chunk of butter.
• Sprinkle with cayenne pepper.
• Place onions in crock pot.
• Pour 1/2 cup of water around onions, but not over them.
• Cook on LOW for 6 to 8 hours.

SLOW COOKER BEEF STEW WITH MUSHROOMS

Steps:

• Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
• Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
• Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
• Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
• Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

STUFFED ROAST HEART

Steps:

• Start with the heart. Open it up and trim away any blood vessels or connective tissue and any large lumps of fat. Rinse the whole thing out, washing away any clotted blood. Fill a large bowl with salted water and leave the heart in that for about half an hour.
• Stuffing: Make bread crumbs from a decent sized chunk of quality bread that is a bit stale. Crumble it by hand or in a blender or with a knife. Cut up the portobello mushrooms and the 2 shallots fairly small. Fry them in butter over a medium-low heat for a few minutes, then throw in the parsley, sage, rosemary, and thyme (Simon & Garfunkel herbs). Once the shallots are softened, dump in the breadcrumbs. Stir everything well to get all the flavours mixed up in the bread and fry for another 3-4 minutes.
• Transfer the stuffing mixture into a bowl and allow it to cool for a few minutes. Take the sausages and slice down their length with a knife and remove the insides and discard the casings. Add the sausage meat to the warm stuffing and mix it together with a fork.
• Heart: Take the heart out of the salt water and rinse it once more. Pat the whole thing dry and grind salt and pepper over it. Rub it in with olive oil, getting both the inside and outside of the heart. Pack in the stuffing filling all cavities of the heart. When it is full, force it closed and tie it up with butcher's string. Use plenty and make sure it's good and tight to prevent stuffing erupting out of any available opening.
• Preheat the oven to 300º F. Get a frying pan nice and hot and then put the heart into it. Turn the heart every minute or so, browning each side as well as the top and bottom.
• While the heart is cooking, chunk up some vegetables (whatever you like, but onion, carrot, and celery are good) and scatter them in a baking tray. Lift the heart out of the pan and onto the vegetables. While the pan is still hot, add a little red wine to deglaze. Pour that over the heart, and add some more wine to the base of the tray to keep the vegetables from getting too dry.
• Put the tray into the oven and cook for 30 minutes per half kilo of heart (most hearts are about a kilo, so about an hour cook time). Every 20-30 minutes, scoop the juices from the bottom of the tray and pour them back over the meat to keep it from drying. When it is done cooking, take it all out and pour the juices into a saucepan. Cover the meat in foil and leave it somewhere warm for at least 10 minutes. Simmer the juices and add whatever is left of your glass of wine. Reduce until it thickens, giving you a fittingly rich sauce to serve with the heart.
• To serve, you can cut the heart into slices and top with the sauce.