1 ox heart, trimmed of sinew and excess fat
200g/ 8oz mushrooms, cut in quarters
25g/ 1oz butter
2 teaspoons tomato puree
Cut the heart into approx 2cm chunks.
Heat a large heavy based pan and add a little oil, lightly coat the heart chunks in the flour and fry until browned in the pan. Place in a casserole pan.
Add the mushrooms with a little butter and colour. Add to the casserole. Fry the chopped onions in the pan and colour slightly, then stir in the tomato puree and stock. Bring to the boil and pour onto the meat in the casserole.
Top up to almost covering and add a tsp fresh chopped rosemary, bring to the boil and place in an oven at 150C/ 300F/ Gas 2 for 3 hours until tender.