How to make it

  • Dredge the heart cubes in flour and brown in the butter and oil.
  • Add water, carrots, onions, and salt and pepper. Cover and cook until the heart is fork tender.
  • Check occasionally to make sure there is liquid in the pan.
  • Serve over biscuits or toasted french bread.
  • For a thicker gravy you can swirl a tablespoon or two of cream and butter in the liquid.

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  • pressurecooker 10 years ago
    I like to find recipes like this. Yes, heart is underappreciated. We ate it growing up, but cannot find it now unless you butcher your own, which we do. You just have to make sure to trim off all connective tissue and cook at low heat so it doesn't become tough. Thanks!

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