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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat. | 2. Roll into a roast form and tie with string. | 3. Brown in the oil on all sides. | 4. Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs. | 5. Bring to a boil, reduce heat and simmer for 4 hours, turning every hour. | 6. After 2 hours, add the bread crumbs. | 7. When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil. | 8. Slice the heart lengthwise into 1/4" slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef heart	3	lb		1524.0995	1.9051	241.1343	53.6156
onion soup mix	3	tablespoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1			44.0	10.274000000000001	1.21	0.11
mustard	1	teaspoon	prepared	0.315	0.0545	0.0334	0.0049
beef bouillon	1	cube		-	-	-	-
breadcrumb	1/2	cup		-	-	-	-

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