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John Kayser: "Slow cooking resulted in a very tender dish. Many…" Read More
8Ingredients
14Minutes
70Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 beef heart (1.5 lb.)
- 1 cup beef stock
- 1/2 tsp. kosher salt
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped parsley (for garnish, optional)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium840mg35% |
| Potassium270mg8% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g2% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
John Kayser 3 years ago
Slow cooking resulted in a very tender dish. Many comments about how tough and gamy heart can be on various websites were overcome with this recipe. There was still a bit of “organ” taste but better than I expected. I did have to add some flour whipped into a slurry since the suggested butter boiled in the sauce did not adequately thicken. Still, a good recipe.