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Veal Heart Casserole Recipe
|Veal heart||1 Pound, fat, tubes and fibrous tissue removed, and the flesh cut into 1/2-inch dice|
|Potatoes||6 Medium, cut into slices 1/2 inch thick|
|Onion||1 Large, sliced|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Tomatoes||3 , peeled, seeded and sliced|
|Dried sage||1⁄2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Meat stock||2⁄3 Cup (10.67 tbs)|
Calories 520 Calories from Fat 182
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 11 g55.1%
Trans Fat 0 g
Cholesterol 158.3 mg
Sodium 293.6 mg12.2%
Total Carbohydrates 60 g20.1%
Dietary Fiber 8.4 g33.6%
Sugars 8 g
Protein 27 g54.8%
Vitamin A 25.6% Vitamin C 129.8%
Calcium 9.5% Iron 45.4%
*Based on a 2000 Calorie diet
Melt 2 tablespoons [30 ml.] of the butter in a skillet and fry the onion over medium heat until golden.
Transfer the onion to a bowl, add the diced heart to the skillet and brown it.
Salt and pepper the heart and onion.
Butter a casserole and fill it with alternate layers of heart, onion, mushrooms and tomatoes.
Reserve a few slices of mushroom and tomato for garnish.
Sprinkle the contents of the casserole with the sage and cumin.
Pour in the stock, then add the potato slices in a single layer.
Season with salt and pepper.
Melt the remaining butter and brush half of it over the potatoes.
Set the uncovered casserole in a preheated 375° F. [190° C] oven and bake for one and one half hours, or until the heart is tender and the potatoes are browned.
About 10 minutes before the end of the cooking time, garnish the casserole with the reserved mushroom and tomato slices and brush them with the rest of the melted butter.