Heart Chop Suey (1952)

READY IN: 25mins
Recipe by Chocolatl

Adapted from Martha Logan's Meat Cook Book (Swift & Co. of Chicago). Heart meat isn't to everyone's taste, but if you like it, this is an interesting way to use leftovers. It is an American-style chop suey with quite a bit of sauce; you may want to reduce the amount of liquid somewhat.

Top Review by 0be0ne

I chose this recipe as I wanted to add more nutrients into our meals and heart is a powerhouse of goodness. I have two growing teenage boys, and a very sporty hubby.
They asked what the meat was, because I've been experimenting with offal lately. I told them it was beef, I just didn't say heart. The meal was fine, but my boys added a dash of sweet hot chilli, then told me it was much nicer. so I would have to agree it was a little bland, but as I was a novice at cooking heart it did guide me through and produce a good tender result.

Ingredients Nutrition


  1. Dip meat strips in flour.
  2. Heat fat in a heavy skillet and cook meat until browned.
  3. Add boiling water and soy sauce.
  4. In separate skillet, heat remaining fat.
  5. Brown mushrooms onions and celery.
  6. Add to meat mixture.
  7. Cover and simmer about 15 minutes.
  8. If using cabbage, cook 5 minutes and drain.
  9. Add bean sprouts or cabbage to meat mixture.
  10. Serve over rice.

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