Heart Gravy

Heart Gravy
  • Servings: 6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 beef heart (about 6-7 lbs)
  • 3 cups onion sliced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaf
  • 1 lb raisins
  • 3/4 cup vinegar
  • 1/3 cup sugar
  • 3 Tablespoons flour mixed with 1/2 cup cold water until smooth


1. Cut the heart into about 5 or 6 chunks. Trim the pieces of membranes, valves, and fat. 2. Place the pieces in a sauce pot and cover with water. Add onions, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 3 hours or until the meat is very tender. 3. Remove the meat from the liquid and cut into bite-sized cubes. Return the cubed heart to the liquid along with raisins, vinegar, and sugar. Bring to a boil, reduce to a simmer, and continue cooking for another 30 minutes. 4. Bring back to a boil and pour in the flour and water mixture while whisking constantly. Once the mixture comes to a boil, it should thicken to a gravy consistency. If it is still too thin, add additional flour and water. 5. Taste for seasoning and then serve over hot, boiled and smashed potatoes.
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben