Oh, Well.............. late as usual.............
BEEF HEART AND MUSHROOMS
1-2 lb. boiled heart (thin sliced)
3/4 c. flour
Salt & pepper
2 garlic cloves, diced
1 tsp. thyme
1 tbsp. vinegar
1/2 c. water
1 lb. fresh mushrooms
Brown meat in oil. Shake meat slices in bag with flour, salt and pepper. Put meat in pan.
Add garlic, thyme, vinegar and 1/2 cup water. Simmer, stirring often. Cover. Add water
as needed. Cook until tender. Add mushrooms in the last 15 minutes. Serve over cooked
rice, toast, potatoes or noodles.
HUNGARIAN GOULASH WITH LITTLE DUMPLINGS
2 tbsp. lard or shortening
2 med. onions, coarsely chopped
2 1/2 lbs. beef chuck or round, cut
into 3/4" cubes
1/2 lb. beef heart, cut into 3/4"
cubes
1 garlic clove
1/4 tsp. caraway seeds
1/2 tsp. salt
2 tbsp. imported sweet Hungarian
paprika
2 1/2 qts. water
1 med. tomato, peeled & diced
2 green or Italian frying peppers,
cored & sliced
3-4 med. all purpose potatoes, peeled
& diced
Salt
1 egg
3 tbsp. flour
1. In a large covered casserole or Dutch oven. Melt the lard over moderate heat. Add
the onions and cook until transparent, about 5 minutes. Add the meats and continue
cooking until all traces of pink have disappeared, about 10 minutes, stirring often.
Remove from the heat and set aside. 2. Using the flat side of a heavy knife, crush the
garlic. Transfer to a mortar and pestle and grind with the caraway seeds and salt until the
mixture forms a thick paste. Add to the meat and stir in the paprika. Set the pot over
moderate heat, add the water and bring to a simmer. Reduce the heat to moderately low
and cook until the soup has thickened, about 1 hour. 3. Add the tomato, peppers and
potatoes to the meat mixture, season with about 1/2 teaspoon salt to taste and continue
cooking until the potatoes are tender, about 30 more minutes. Add water if necessary to
obtain the consistency of hearty soup. 4. To make the dumplings, combine the egg,
flour and a pinch of salt in a small bowl. Mix with a fork until a soft dough forms. Just
before serving, spoon the mixture into the boiling soup 1/4 teaspoon at a time. Cook for
2 to 3 minutes, then ladle into warmed bowls. Serve immediately.
Serves 8
HEART STEW
1 1/2 lb. pork or beef hearts, cut into 1 1/2-inch pieces
2 onions, diced
1/2 tsp. salt
1 bay leaf
1 carrot, diced
1 or 2 potatoes, diced
Place meat in pot. Add enough water to cover about 2-inches above
the meat. Add diced onions, salt and bay leaf. Simmer for 2 to 2
1/2 hours. If water cooks down, add hot water. The last 30 minutes
add diced carrot and diced potatoes.
