Parsley Hearts Of Beef Recipe
Summary
Preparation Time40 MinCooking Time3 Hr 20 Min
Ready In4 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| 2 beef hearts (about 3 pounds each) | ||
| Butter or margarine | ||
| Parsley | 2 Cup (16 tbs), chopped | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Water or beef bouillon | ||
| Cream | 1/4 Cup (16 tbs) | |
| Currant jelly | 1/2 Cup (16 tbs) | |
Directions
Cut hearts into halves lengthwise.
Carefully remove fat, arteries, veins, blood, and sinews.
Wash thoroughly and dry.
Cream 6 tablespoons butter.
Work in parsley.
Stuff hearts with parsley mixture.
Sew hearts together.
Roll in flour.
Melt 6 tablespoons butter.
Brown hearts on all sides in hot butter.
Add salt and enough water to cover half the hearts.
Simmer, covered, for 3 hours, turning occasionally.
Remove hearts when tender.
Remove thread.
Cut into medium-size slices and keep hot.
Add or remove enough water to make 2 cups.
Stir in 3 tablespoons flour blended with cream until smooth.
Cook over low heat, stirring constantly, until thick and smooth.
Stir in currant juice.
Reheat.
Serve sauce over heart slices.
Serve with sugar-browned potatoes and vegetables, or pickled beets, or pickled cucumbers.
Makes 6 to 8 servings.
Carefully remove fat, arteries, veins, blood, and sinews.
Wash thoroughly and dry.
Cream 6 tablespoons butter.
Work in parsley.
Stuff hearts with parsley mixture.
Sew hearts together.
Roll in flour.
Melt 6 tablespoons butter.
Brown hearts on all sides in hot butter.
Add salt and enough water to cover half the hearts.
Simmer, covered, for 3 hours, turning occasionally.
Remove hearts when tender.
Remove thread.
Cut into medium-size slices and keep hot.
Add or remove enough water to make 2 cups.
Stir in 3 tablespoons flour blended with cream until smooth.
Cook over low heat, stirring constantly, until thick and smooth.
Stir in currant juice.
Reheat.
Serve sauce over heart slices.
Serve with sugar-browned potatoes and vegetables, or pickled beets, or pickled cucumbers.
Makes 6 to 8 servings.
Chef
