Pennsylvania Dutch Stuffed Beef Heart

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.

Ready In:
5hrs
Serves:
Units:

ingredients

  • 1 beef heart
  • 1 cup cracker, finely crushed
  • 1 cup chestnuts, roasted and chopped
  • 12 cup medium white sauce ($notetemplate1$ or your own recipe)
  • salt and pepper

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"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."
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  1. Molly53
    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.
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