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Vintage recipe for Spanish beef heart stew

I've never had beef heart. Pretty sure I never will. I'm a big baby when it comes to organ meats.

Vintage recipe


Spanish Heart Stew

1 lb. beef heart
4 tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. salad oil or shortening
1 large onion, coarsely chopped
1/2 green pepper, cut in thin strips
1 cup sliced celery 
1 can (10 oz.) Las Palmas Spanish Red Chili Sauce
1 can (8 oz.) tomato sauce
1 cup water
1 small can (12 oz) vacuum packed whole kernel corn
1/2 cup sliced ripe olives
5 to 5 1/2 cups, hot, thick cornmeal mush

Cut meat into 1-inch cubes and shake in a paper bag with flour, salt and pepper. Brown meat slightly in the oil, using a heavy kettle with a tight fitting cover. Add onion, green pepper and celery and continue sauteing until meat is browned. Pour in the Las Palmas Spanish Red Chili Sauce, tomato sauce and water. Cover and simmer for 1 1/2 hours, or until meat is almost tender. Stir in corn and olives and continue cooking 30 minutes longer. To serve, spoon meat and sauce over hot cornmeal mush. Or if preferred, spoon meat and sauce over hot cornmeal bread.

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