Copyright © 2014 The FOURnet Information Network. All rights reserved.

HEART SOUP 
1/2 beef heart
2 c. flour
1 c. oil or shortening
2 tsp. salt (opt.)

Boil beef heart until well done. Drain, save stock. Dice up heart; set aside.

Slowly brown (iron skillet works best) flour in oil or shortening. (This is called making a roux, but a larger quantity.) Gradually add the stock from the heart, plus more water may be added to consistency of gravy that you prefer. Pour into sauce pan, add diced heart; heat all together and serve. Two teaspoons of salt may be added.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood