Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender. | 2. Stir in rice. | 3. Add poultry seasoning, salt, and pepper, and set aside. | 4. Remove cords and excess fat from heart. | 5. Season with salt and pepper. | 6. Sew heart partially closed with large needle and heavy thread, leaving a pocket. | 7. Fill with rice mixture (if any is left over, heat separately). | 8. Sew closed. | 9. Heat remaining butter and oil in Dutch oven until bubbly. | 10. Add heart and brown on all sides. | 11. Add water. | 12. Cover and simmer over low heat until tender, about 3 hours. | 13. Remove heart and let rest 15-20 minutes. | 14. Remove threads and slice thin. | 15. For gravy:. | 16. Blend flour and wine. | 17. Stir flour mixture into pan juices and cook and stir until slightly thickened. | 18. Sprinkle parsley over meat and serve with gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery leaf	1/2	cup	sliced	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
rice	1 1/2	cups	cooked	1012.875	221.8612	19.7858	1.8315
poultry seasoning	1/2	teaspoon		2.3025	0.4919	0.0719	0.0565
salt pepper				-	-	-	-
beef heart	1			508.0332	0.635	80.3781	17.8719
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
hot water	1	cup		0.0	0.0	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
madeira wine	1	tablespoon		-	-	-	-
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.