Sweet & Sour Beef Heart Ragout
Sweet & Sour Beef Heart Ragout that is first simmered in water, then it is diced and cooked with onion, dill pickles, seasoning, thickened and served. I want to thank Karin for giving me this German family recipe. Check out her website at http://www.brotandbread.wordpress.com.
Rinse then cut the heart in half.
Place the heart halves into a large pot and cover
with salted water. Bring to a boil,
reduce to a simmer, cover and cook for one hour.
Remove the heart to a cutting board. Once it
is cool enough to handle, cut the meat into 1”
cubes removing arteries, fat and tough pieces.
In a large skillet add the oil over medium high heat.
Add the beef heart, onions and pickles cooking until
the heart is browned and the onion is tender.
In a small bowl combine the vinegar, beef broth and sugar.
Sprinkle the heart with flour and stir.
Add the broth mixture, salt, pepper and stir well.
Reduce the burner to medium low and
cook stirring frequently, uncovered, until
thick and you get the consistency you want.
Then serve immediately.
Sweet & Sour Beef Heart Ragout
http://www.InDianesKitchen.com
Ingredients
- 1 beef heart
- 1 medium onion, diced
- 2 dill pickles, cubed
- 2 Tbsp. vegetable oil
- 3 Tbsp. plus 1 tsp. cider vinegar
- 1 tsp. salt
- ½ tsp pepper
- 2 Tbsp. granulated sugar
- 1 cup beef broth
- 2 Tbsp. all purpose flour
Directions
- Rinse the heart and cut the heart in half.
- Place the heart into a large pot and cover with salted water. Bring to a boil, reduce to a simmer and cook for one hour covered.
- Remove the heart to a cutting board. Once it is cool enough to handle cut away arteries, fat and tough pieces. Cut the meat into 1″ cubes.
- In a large skillet add the oil and heat over medium high heat. Add the heart, onions and pickles cooking until the heart is browned and the onions are tender.
- In a small bowl combine the vinegar, beef broth and sugar.
- Sprinkle the flour over the heart and stir.
- Add the beef broth mixture, salt, pepper and stir well.
- Reduce burner to medium low and cook stirring frequently, uncovered, until thick and to the consistency you want then serve.
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Categories: Beef, Broth, Vegetables/Slaws/Salads
Very good thank you
You are so welcome!
Sounds fabulous, but as much as my wife is a recipe reading, cooking like crazy kind of woman, I doubt I could get her to do this for me. I’d do it myself, but she would be here, so… Ha… I’d love to try this since I love, love, love beef!
Awww I wish I could send you some! The heart reminds me of eating chicken gizzards only tender. I love the consistency and texture. Thank you for your nice comment!
I love gizzards, so I know I would love it. My sweetie said, nope!, not eating organs. It’s wierd, but what are ya gonna do? Ha
Hahaha my husband won’t either!
A fantastic recipe! Thank you for sharing! Michael
Thank you and you are very welcome!
Thank you very much, Diane! Always great ideas making life much more delicious! Have a nice day! Michael
Now … this is interesting 🤔. I think, before trying this recipe myself, I will rather let you prepare it and then “come over” to enjoy this at your house ….
Haha It is easier to eat when you don’t actually see the heart whole and a very delicious dish.
People look at me strangely when I ask for it, but I have an old, old recipe for pickled beef heart. It takes a a while to make, but whoa, it is worth it!!
I believe it! I have a pickled beef recipe I posted and it has had more hits than any other recipe I have posted. I get around 25 hits a day and I have only posted the recipe once in the four years I have been blogging. It must come up on top on Google.
I know your chicken gizzard recipe does – and I just happen to be making that today.
I still have a bunch of gizzards and hearts in the freezer, now I am hungry for them…lol Let me know how you like them will you?
I love them. This was the 3rd time I’ve made them since I saw your recipe. The only difference being – I make a double batch and use the pressure cooker.
Yumyum!
Thank you!
I love German cuisine!
Me too as I am part German. Would you eat this?
I knew you were awesome!
Yes ma’am! I would! I’ve been to Germany, I ate as much as possible while I was there lol!
I do have to admit the image of the raw beef heart made me a bit squeamish. But once it’s cooked cut up and mixed with the other ingredients, it looks quite good!!! I imagine you have to go to a butcher for the hearts. I don’t see them in the regular supermarkets.
I ask for the heart when we get our side of beef butchered each year. I also ask for the tail which is basically oxtail only with cow. Oxtail is so expensive in the store. I’m sure the butcher would either sell it or throw it out and since we pay by weight I get whatever I can. The farmer that sells us the beef always takes the other half and he never wants anything but the meat itself.
That’s great that you work with a farmer. That means nothing goes to waste. And I love ox tail. We have some great Caribbean ox tail places over here. I can’t remember if you’ve posted ox tail recipes before but looking forward to it too. Have a good Wednesday!
Definitely not something I would try. I am glad you enjoy it thought Diane.
I understand, it’s not for everyone but it does have a delicious tase. Thank you for your nice comment Carla! ❤️
I just have a weird thing about organ meat. My grandma used to make steak and kidney pie and I couldn’t eat it.
Organ meats are popular in Mexico, but they are just something I can’t do. It does look like an interesting dish.
I understand I’m sure you’re not alone, however, this was very tasty. Thank you for still commenting Linda! ❤️
you are the best and you have the best most tasteful recipes
You are the kindest blogger! Thank you and don’t ever change!
Lovely recipe!!
Thank you!
I’ve not eaten a Beef heart! That would be pretty Different for me.
Wow awesome
Thank you it was very good. 💕
I’ve never had heart before Diane … not sure I could handle looking at it, but you prepare everything so expertly, I am sure if I did not know what it was, I would love it (pardon the pun).
Oh that is so true Linda! It is a mind over matter thing. Thank you for your nice comment! 💕
You are very welcome Diane! Yes, it is mind over matter. My father was German and we used to go to the Germania Club for New Year’s Eve when I was younger. They always had a suckling pig in the middle of the banquet table with an apple in its mouth. It used to bother me seeing it. I guess I’m a tad squeamish.
I bet!