Chief Longwind Of The North
Certified/Certifiable
I had this heat in my freezer. I decided to cook part of it up as stew, which was wonderful. I had three, half-inch steaks left over. I put some Adolph's Meat Tenderiser on them and poked them all over with a fork, put them in a zipper bag and let sit in the fridge overnight. I fried them up as Chicken-fried Beef Heart and it was delicious.
Ingredients:
3 beef heart steaks
1 cup AP Flour
2 tsp, ground pepper
1 tsp. salt
1 tbs. granulated garlic powder
4 tbs. cooking oil
Preheat a heavy frying pan over medium heat.
Combine the flour, pepper, salt, and garlic in a wide bowl. Dredge a steak through the flour, making sure to coat the entire steak. Place on plastic sheet and use a meat tenderizer, not the smooth side, to tenderize and force the flour into the meat. Flip and repeat.
Do this for each steak. Finally, dredge all steaks again in the seasoned flour and shake off the extra oil. Add the oil to the pan and let get hot. Place the steaks into the pan, as many as will fit without crowding. Fry for five minutes per side to produce a good crust. Remove to a platter and add some of the leftover seasoned flour to the pan to make a roux. Whisk in milk until a smooth country gravy is formed.
I served my steaks with steamed cauliflower and sliced beets. This was yummy and the steaks were tender. The heart had a richer flavor than does other cuts of beef. So good.
May your hot things be hot, your cold things be cold, and your cheddar, or Extra-sharp Pinconing be served at room temperature.
Seeeeya; Chief Longwind of the North
Ingredients:
3 beef heart steaks
1 cup AP Flour
2 tsp, ground pepper
1 tsp. salt
1 tbs. granulated garlic powder
4 tbs. cooking oil
Preheat a heavy frying pan over medium heat.
Combine the flour, pepper, salt, and garlic in a wide bowl. Dredge a steak through the flour, making sure to coat the entire steak. Place on plastic sheet and use a meat tenderizer, not the smooth side, to tenderize and force the flour into the meat. Flip and repeat.
Do this for each steak. Finally, dredge all steaks again in the seasoned flour and shake off the extra oil. Add the oil to the pan and let get hot. Place the steaks into the pan, as many as will fit without crowding. Fry for five minutes per side to produce a good crust. Remove to a platter and add some of the leftover seasoned flour to the pan to make a roux. Whisk in milk until a smooth country gravy is formed.
I served my steaks with steamed cauliflower and sliced beets. This was yummy and the steaks were tender. The heart had a richer flavor than does other cuts of beef. So good.
May your hot things be hot, your cold things be cold, and your cheddar, or Extra-sharp Pinconing be served at room temperature.
Seeeeya; Chief Longwind of the North