Below is the recipe as we tested it. A whole beef heart generally weighs about 4-1/2 lb. Once the fat and membranes are trimmed, the weight is about 4 lb. This doesn’t need to be exact, and really, the whole recipe is just begging for modifications. As it is, though, we hope it’s quite close to what Simion P. Brayan recalled when he developed the Flint coney sauce in the first place.
- 1 beef heart
- 1/2 lb beef kidney
- 4 lbs onions
- 1 cup lard
- 2 Tbsp smoked paprika
- 1 Tbsp chili powder, hot
- 2 Tbsp lard
- 2 Tbsp flour
- Chop the onions to 1/4″.
- Trim the fat and any membranes off the meats and cut into 1/2″ cubes.
- Melt the 1 cup of lard in an 8-quart pot, and sauté the onions until browned. Add the meat to the onion and lard mixture, and brown.
- Once the meat is browned, add enough cold water to cover the meat. Bring the water to a boil and season with salt and pepper. Boil until the meat is fork tender, 60 to 90 minutes, adding more water whenever necessary, again, to just cover the meat.
- When the meat is fork tender, make a roux in a small pan from the one tablespoon each of lard and flour.
- As soon as the roux form begins to form, slowly add the paprika and chili powder. Cook for about 10 seconds, then add the spiced roux to the goulash to thicken.
- Serve in bowls, or over pasta or noodles