This is the retro recipe you all have been waiting for this month. And no, I am not trying this one, sorry folks. Maybe with some cheapish more usual cut of beef or pork though.
Heart Chop Suey
1 small beef or 2 veal hearts
¼ cup butter or bacon fat
4 medium onions, sliced
1 small stalk celery, diced
2 cus meat broth or 2 bouillon cubes in 2 cups water
¼ cup flour
½ cup cold water
Salt and pepper to taste
2 tablespoons soy sauce or Worcestershire
3 or 4 cups boiled rice
Split hearts open, remove arteries and veins, then wash thoroughly inside and out in warm water. Drain well. Cut into narrow strips and roll in flour. Brown lightly in melted butter or bacon fat in heavy skillet or Dutch oven. Add onions and brown lightly, then add celry or enough meat broth or bouillion to cover. Cover tightly and simmer until meat is tender, about 1 hour. Blend flour and water to a smooth paste and stir into chop suey; if gravy is too thick, add a little boiling water. Add seasonings. A little dark molasses or caramel may be added for color, if desired. Serve with hot boiled rice. 5 servings.
Note: Add a No. 2 can chop suey vegetables along with the flour-water paste for a pleasing variation. The Modern Family Cookbook