POTTED STUFFED BEEF HEART AND MADEIRA GRAVY
From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.
Provided by Chocolatl
Categories Meat
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
- Stir in rice.
- Add poultry seasoning, salt, and pepper, and set aside.
- Remove cords and excess fat from heart.
- Season with salt and pepper.
- Sew heart partially closed with large needle and heavy thread, leaving a pocket.
- Fill with rice mixture (if any is left over, heat separately).
- Sew closed.
- Heat remaining butter and oil in Dutch oven until bubbly.
- Add heart and brown on all sides.
- Add water.
- Cover and simmer over low heat until tender, about 3 hours.
- Remove heart and let rest 15-20 minutes.
- Remove threads and slice thin.
- For gravy:.
- Blend flour and wine.
- Stir flour mixture into pan juices and cook and stir until slightly thickened.
- Sprinkle parsley over meat and serve with gravy.
Nutrition Facts : Calories 109, Fat 6.1, SaturatedFat 3, Cholesterol 11.4, Sodium 36.8, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 1.1
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