Pennsylvania Dutch Stuffed Beef Heart Recipes

PENNSYLVANIA DUTCH STUFFED BEEF HEART

Pennsylvania Dutch Stuffed Beef Heart image

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

Ingredients

1 beef heart
1 cup cracker, finely crushed
1 cup chestnuts, roasted and chopped
1/2 cup medium white sauce (White Sauce (Cheesy or Not) Medium Sauce or your own recipe)
salt and pepper

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

STUFFED HEART

Stuffed Heart image

I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.

Provided by Tara1183

Categories Deer

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 venison heart or 1 beef heart
salt and pepper
4 slices bacon
2 cups soft breadcrumbs
1/2 cup chopped celery
1/2 cup chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/4-1/2 teaspoon sage (until you smell it)
1 cup beef broth
1 bay leaf

Steps:

Wash heart and trim fat, sprinkle inside with salt and pepper.
Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
Stuff heart and tie with cooking string or secure with skewers.
Place in small roasting pan, cover with broth and add bay leaf.
Cover and bake at 325 for 2 1/2 hours.
Can be done in a crock pot for 9 hours on low.

STUFFED BAKED HEART

Stuffed Baked Heart image

Make and share this Stuffed Baked Heart recipe from Food.com.

Provided by Derf2440

Categories Stew

Time 7h30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 beef heart or 2 veal hearts
2 cups stock or 2 cups diluted tomato soup
4 slices bacon
1 1/2 cups bread dressing or 1 1/2 cups rice dressing
paprika

Steps:

Tie the heart with string.
Place it on a rack in an oven proof dish.
Place in bottom of the dish the stock or diluted tomato soup.
Place over the heart the bacon strips.
Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
Remove heart to a plate and cool it slightly.
Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
Sprinkle the heart with paprika.
Return it briefly to hot oven 400°F or place it under a broiler to reheat.
The drippings may be thickened with flour to make gravy.

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