Grass-Fed Beef Heart Stroganoff

Paleo On The Go

Posted on February 08 2016

Grass-Fed Beef Heart Stroganoff

A heart dish... just in time for Valentines Day? Well, organ meats might not be the first thing you think of when planning a romantic dinner. However, scientific evidence does suggest that eating offal can be an aphrodisiac. Passion aside, something that's often overlooked in the paleo community, let alone the with the Standard American Diet, is the importance of organ meats. While muscle meat often gets the focus of modern omnivores, traditional societies saw the organs as the real stars. They're nutritional powerhouses. A great way to get more organ meats into your diet is "hiding" them in tasty dishes just like this one. And, what's sexier than being healthy and nourished?

By the way, we're a pre-made paleo meal delivery service. Order our Paleo Shepherd's Pie containing beef heart if you're looking to get more organ meats into your diet!

beef heart stroganoff

beef heart stroganoff ingredients
sautee beef
pour in broth
add mushrooms




  • 4lb Beef Hearts, trimmed of all fat and sliced thinly
  • 4 large onions, sliced thinly
  • 2lb mushrooms, sliced
  • 4 cups bone broth
  • ½ cup Dijon mustard
  • 4 cups red wine
  • 3 T. paprika
  • 3 T. minced garlic
  • 3 cups coconut cream
  • 1 cup chopped parsley
  • Salt and black pepper to taste
  • 6 T. Beef tallow to saute meat and vegetables


  1. Melt tallow in a large saute pan, add heart, season lightly with salt and pepper, sear until lightly brown, add garlic, onions and mushrooms and saute them until onions caramelize, about 5 minutes. Remove heart, onions, and mushroom mixture to large crock pot. Deglaze pan with bone broth and red wine.
  2. Bring to simmer, whisk in Dijon mustard and paprika. Continue simmering until reduced by half. Taste for seasoning, and add more salt and pepper if needed. Whisk in coconut cream and simmer on low heat for another 15 minutes or so. Pour this hot liquid into the crock pot with the heart and vegetables, cover it and cook on low for 8 hours or high for 5 hours. The sauce should be thick and creamy. If it is too thin, strain out the meat and pour sauce into a pan and reduce to a thick creamy consistency, adding meat back in. Top each serving with freshly chopped parsley.

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