Stuffed Beef Heart
Stuffed Beef Heart recipe
Yield
6 servingsPrep
10 minCook
40 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
beef heart
|
* | |
| 1 | cup |
cracker crumbs
|
* |
| ½ | cup |
bechamel (white) sauce
|
|
|
salt and black pepper
|
*
|
||
| 1 | cup |
chestnuts
roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef heart
|
* |
| 237 | ml |
cracker crumbs
|
* |
| 118 | ml |
bechamel (white) sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
chestnuts
roasted |
*
|
Directions
Soak the heart in cold water about 1 hour.
Wash thoroughly and remove the muscles and arteries.
Make a filling of the above ingredients and fill the heart.
Fasten securely. Cover with boiling water and boil for 10 minutes.
Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper.
Bake at 350℉ (180℃) F until brown.
