| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Stuffed Beef Heart with Mushroom Stuffing

Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained

Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)

1. To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.
2. Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.

Makes 4 servings.