by Wren Everett
25 minutes
DURATION
15 minutes
COOK TIME
10 minutes
PREP TIME
3-5
SERVINGS
Ingredients
- 1 cup thinly slivered beef heart
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon whole fennel seeds
- 1 teaspoon ground sage
- Crushed red pepper, to taste (optional)
- 3 tablespoons whole-wheat flour
- 1 handful chopped spinach or kale (optional)
- 1 cup milk
- Whole-wheat sourdough toast, for serving
Directions
- In a skillet over medium heat, brown heart in melted butter.
- Add garlic, onion, and salt, and cook until onion is fragrant and translucent.
- Stir in spices, flour, and optional greens (if using).
- Slowly add milk, stirring constantly. Reduce heat to low, and simmer, continuing to stir, while sauce thickens to a gravy-like consistency. If sauce becomes too thick, add a small amount of additional milk or water. Simmer for 5 minutes, tasting and adjusting seasoning as needed.
- Serve generously spooned over hot toast.
Try this thrifty update to a classic recipe for creamed beef on toast. This chipped beef heart recipe is a creative way to use this underutilized but nutritious cut of meat.
A meat-stretching meal often served in military barracks, tasty creamed beef on toasted bread had an appearance that, sadly, spurred the soldiers to name it some profane epithets. Here, we exchange the traditional dried beef for beef heart.
More Offal Recipes that Are Far from Awful
Wren Everett and her husband live on an Ozark homestead, where they seek to live as self-sufficiently as possible.
