beef heart with mushroom stuffing
 
  mushroom stuffing:
10 slice  bacon, diced
1 medium  onion, finely chopped
2   4ounce 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)
 
 
to prepare stuffing, fry bacon, onion and mushrooms in large skillet 
until onion is softened. drain grease and set mixture aside to cool. 
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. 
 
source: http://www.vfth.com/stories/storyreader$486 
 
 
 
 
 
 
 
(ID: 75288) Mirror: rec.food.recipes: Wed, Dec 8, 2004


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