Braised Spanish Kidneys
|Beef kidney||1 1⁄2 Pound, cubed|
|Side bacon slices||3 , diced|
|Garlic powder||1⁄4 Teaspoon|
|Onion||1 , chopped|
|Celery stalks||2 , sliced|
|Green pepper||1⁄2 , diced|
|Beef broth||1⁄2 Cup (8 tbs)|
|Tomato sauce/Plain / mushroom spaghetti sauce||15 Ounce (1 Can)|
|Tabasco||2 Dash (Few Dashes)|
Prepare kidney, then saute the bacon until fat is clear.
Add the kidney and stir-fry until greyish.
Add the next five ingredients.
Cover and simmer 5 minutes.
Add the tomato sauce and Tabasco.
Cover and cook slowly 20 to 30 minutes or until kidney is tender.
Taste for seasoning.
For this dish try black pepper, seasoning salt, sugar, herbs and spices in the proportions you like.
Correct the consistency by adding a little more broth if too thick or simmering without a cover to thicken the mixture.