I went grocery shopping the other night (about 11pm) .  I wouldn’t suggest it if you can help it.  It was exhausting and did not have enough brain power to put some dinners for the week together in my head.  Anyway, while strolling along the meat aisle I found beef heart.  I thought to myself, “Hmm… Matt said he liked the beef heart he had at his favorite restaurant Andina, maybe I should give this a try.”  And so I did.  After searching and searching for the right recipe I finally picked one out.  But like usual, I gave it my own touch.  I fully expected to try it and let my husband have the rest of the meat all to himself but I was pleasantly surprised.

1. Rinse the heart and remove any fat and arteries then cut in 1/2″ thick slices
2. Dredge the slices in flour.
3. Heat the butter in a large saute pan over medium-high heat then add the slices and brown each side for 45 seconds.
4. Stir in the onion, beef broth and red wine.  Reduce the heat to low, cover and simmer for 1 hour.  Bon Appetite!

Ok, so first of all, this was my ‘accidental’ version of the Beef Heart Braised in Wine recipe.  Once you check out the link for the real recipe, you might laugh.  I had looked at so many recipes that I forgot what this one needed.  When I turned heat down to low to simmer I found that I had missed the carrots and potatoes.  And I just noticed that I also missed the thyme!  LOL  Guess that is what happens when you are cooking too many things at once!  I put the beef broth and red wine in shortly after I had started to simmer the meat.  Even with all the missing ingredients it came out very tasty!  I ate all my portion and my husband repeatedly made sure I knew how tasty it was.  Even better?  I paid about $2.40 for the meat.  It doesn’t get much better than that!