2016-04-30
All my beef heart stews start out as a stir-fry. Browning the meat gives the stew a more savory flavor.
Treat diced beef heart like any other cubed or minced steak: the smaller the pieces, the hotter the pan and the shorter the cooking time. The pan should be hot enough to evaporate any liquid from the meat almost immediately.
Work in small batches to keep the pan hot enough. (Pic4) If you see liquid bubbling, (Pic3) your pan either wasn't hot enough to start with, or there is too much meat for the pan to keep it at high enough temperature. By the time you cook that dry, the meat will no longer be rare inside. You can recover more quickly from that by pouring off the liquid and removing at least half the meat.
I often add vegetables to the same pan after stir-frying the meat. As long as I keep the further cooking time short and the pan fairly dry, the meat is going to retain its dark brown color.
This is what you need for 2 servings:
Pic1: beef heart stir-fry
Pic2: diced beef heart