Skillet Beef Heart & Gravy
Beef Heart that is tender, delicious and makes its own gravy. I can never figure out why anyone thinks it is nasty eating the heart because it is no different than eating any other part of the beef, it’s just a muscle.
Slice the heart down the middle and rinse thoroughly. In a large bowl add 8 cups of water and 1/4 cup of salt. Stir until the salt is completely dissolved. Place the heart into the salt water and refrigerate for one hour. Discard the salt water and rinse the heart thoroughly.
Remove any of the fat, arteries and white membranes from the heart. Slice the meat into 1/4” thick bite sized strips.
Place the meat into a large bowl and add the flour, garlic powder, salt, pepper and herbs.
Toss the meat with the dry ingredients until all the dry ingredients are on the meat.
In a large saucepan with a lid, melt the butter over medium heat.
Add the meat and onion cooking until the meat is browned on both sides.
Add the beef broth to the skillet. Bring to a boil then turn to a simmer.
Cover and simmer on low for one hour.
Then serve!
Skillet Beef Heart & Gravy
http://www.InDianesKitchen.com
Ingredients
- 1 beef heart
- 1/4 cup salt
- 8 cups cold water
- 1/4 cup all purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 2 Tbsp. butter
- 1 large onion, sliced
- 14 oz. can beef broth
Directions
- Slice the heart down the middle and rinse thoroughly.
- In a large bowl add 8 cups of water and 1/4 cup of salt. Stir until the salt is completely dissolved. Place the heart into the salt water and refrigerate for one hour.
- Discard the salt water and rinse the heart thoroughly.
- Remove any of the fat, arteries and white membranes. Slice the meat into 1/4” thick bite sized strips.
- Place the meat into a large bowl and add the flour, garlic powder, salt, pepper and herbs.
- Toss the meat with the dry ingredients until all the dry ingredients are on the meat.
- In a large saucepan with a lid, melt the butter over medium heat.
- Add the meat and onion cooking until the meat is browned on both sides.
- Add the beef broth to the skillet. Bring to a boil then turn to a simmer.
- Cover and simmer on low for one hour then serve.
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Categories: Beef, Broth, Butter, Spices/Seasoning, Vegetables/Slaws/Salads
That looks YUMMILICIOUS! I haven’t had beef heart since I was a kid… My grandparents used to eat the tongue as well, but I never tried it. I remember brains and eggs and I always thought it was great. You can’t even buy brains at the store anymore. I like fried chicken livers and always remember what I did when I was a kid and mom fried chicken. When we would go for a Sunday drive, I would stick the gizzard in my pocket to eat while we were out. A while back, the store in town had chicken hearts so I bought a package to cook with the livers. They were so tough I couldn’t eat them… Not what I remembered as a kid… Well, there was only one when mom fried a chicken instead of a whole package. 🙂
This is my beef tongue recipe, I absolutely love it! https://indianeskitchen.com/2021/01/17/tender-beef-tongue-with-onions-mushrooms/ I asked the butcher for the brain but as you said they aren’t allowed to give it to me. I have never tried it before. I’m not crazy about any liver but I make chicken gizzards and hearts in the slow cooker. Tender, even the gizzard, and the flavor is amazing. https://indianeskitchen.com/2018/03/31/slow-cooker-chicken-gizzards-hearts/ Thank you 🥰
love this comfort meal
Thank you Beth, I’m surprised by how many people enjoy the beef heart.
I like heart. This would do very nicely
Derrick I have tried a new recipe every year for as long as we have bought a side of beef. Although the recipes tasted good none had that WOW factor until this one. I won’t be looking for anymore recipes!
Good to learn
That looks delicious, Diane! I agree with you that it’s no different than eating any other part of the meat. I can imagine this tasting very tender and juicy!
I’m all about minimize the waste too. Chicken hearts, gizzards, feet and liver also make gross some people out but are so tasty.
One of these days I will try chicken feet, I have had everything thing else you mentioned.
If you ever visit Toronto, I’ll take you to a nice dimsum place – lots of chicken feet – and other food joints that’ll be unique to you!
Deal!!!!! I went there once in my early twenties with a girl friend. We hired a man to ride a bike and pull us in a cart connected to his bike.
Just so we’re clear, I’m taking you to dimsum. But I ain’t pulling you on a bike! 🤣😂
Hahaha We would be too full afterward anyway.
Beef heart is something I’ve never tried. Your recipe looks delicious.
I have tried different ways to fix beef heart once every year when we get our beef. This is finally the one I will make every year because it was delicious. Thank you Kellye!
Well, it looks delicious – why are we squeamish about eating a heart when we eat liver?
Exactly Linda! I will have to remember that response!
Good – yes do that!
Oh … now, this is a bit out of my comfort zone! But as you say, it’s just another muscle (and I have to say, it looks really good). You might just have convinced me Diane 😉.
One of my followers, Linda, said it best. She said we don’t think twice about eating liver so why is heart any different. It really is delicious Corna.
That’s true! Thanks Diane (and Linda) 🙂.
Thank you for sharing!