Veal Heart Casserole Recipe
Ingredients
| 1 lb. veal heart, fat, tubes and fibrous tissue removed, and the flesh cut into 1/2-inch [6-mm.] dice | ||
| 6 medium-sized potatoes, cut into slices 1/2 inch [6 mm.] thick | ||
| Butter | 5 Tablespoon | |
| Onion | 1 Large, sliced | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| 3 tomatoes, peeled, seeded and sliced | ||
| Dried sage | 1/2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| 2/3 cup meat stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Drop the potato slices into boiling salted water, boil for five minutes and drain them.
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.
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.
Chef
