Beef Kidney Stew
|Water||1 Cup (16 tbs)|
|Wine vinegar||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Flour||1 Cup (16 tbs) (For Dredging)|
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil/Peanut oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
1. Remove all membranes from the kidney and place it in a small mixing bowl. Add water barely to cover and the vinegar. Let stand two hours.
2. Drain the kidney and wipe it dry. Cut into thin slices and sprinkle with salt and pepper. Dredge lightly in flour and brown quickly on all sides in hot butter and oil.
3. Add the garlic, onion and herbs and cook five minutes. Add the wine and beef broth and simmer fifteen minutes longer.