Potted Stuffed Beef Heart and Madeira Gravy

From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.

Ready In:
3hrs 10mins
Serves:
Units:

ingredients

directions

  • Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
  • Stir in rice.
  • Add poultry seasoning, salt, and pepper, and set aside.
  • Remove cords and excess fat from heart.
  • Season with salt and pepper.
  • Sew heart partially closed with large needle and heavy thread, leaving a pocket.
  • Fill with rice mixture (if any is left over, heat separately).
  • Sew closed.
  • Heat remaining butter and oil in Dutch oven until bubbly.
  • Add heart and brown on all sides.
  • Add water.
  • Cover and simmer over low heat until tender, about 3 hours.
  • Remove heart and let rest 15-20 minutes.
  • Remove threads and slice thin.
  • For gravy:.
  • Blend flour and wine.
  • Stir flour mixture into pan juices and cook and stir until slightly thickened.
  • Sprinkle parsley over meat and serve with gravy.
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RECIPE MADE WITH LOVE BY

@Chocolatl
Contributor
@Chocolatl
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"From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time."
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  1. Chocolatl
    From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.
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