Hot German Sweet And Sour Beef Heart
Tonkcats

1 large beef heart
1 tsp. salt
1 whole onion
1 bay leaf
1 rib celery (optional)
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. vinegar

Cut heart in half and trim; cover with water. Add 1 teaspoon salt, onion,
bay leaf and celery. Cook about 1 hour; cool and remove heart and
vegetables (discard vegetables). Trim off waste and cut into approximately
1/2-inch cubes. Meanwhile make a roux of butter and flour; cook slowly
until medium brown color, stirring constantly. Add hot broth, slowly,
stirring constantly until light to medium thick consistency is reached
(you may have broth left over). Add sugar and vinegar. Add cubed heart and
simmer 15 to 20 minutes. Adjust salt, vinegar and sugar to taste. Serve
over boiled or mashed potatoes.


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