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RICH CASSEROLED HEART

 


1 ox heart, weighing 1 – 1.4 kg, washed and cut into 1 cm slices

45 ml vegetable oil

2 medium onions, skinned and sliced

45 ml flour

300 ml Beef Stock

salt and pepper

2 medium carrots, peeled and grated

½ a small swede, peeled and grated

1 orange

25 g (1 oz) walnut pieces, chopped


  1. In a frying pan fry the heart slices in the oil until slightly browned and put them into a casserole. Fry the onions until lightly browned and add them to the casserole.

  2. Add the flour to the fat remaining in the pan and brown slightly. Pour in the stock, bring to the boil and simmer for 2 – 3 minutes, season, then add to the casserole. Cover and cook for 3 ½ – 4 hours in the oven at 150°C mark 2, adding the carrots and swede after 2 ½ – 3 hours.

  3. Pare the rind from the orange, shred it finely, cook in boiling water for 10 – 15 minutes, then drain.

  4. Add the walnuts and orange rind to the casserole 15 minutes before cooking is complete.
    Serves 4


RICH CASSEROLED HEART

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