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Beef Kidney Stew

Western.Chefs's picture
Ingredients
  Beef kidney 1
  Water 1 Cup (16 tbs)
  Wine vinegar 3 Tablespoon
  Salt To Taste
  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)
  Rosemary 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Dry red wine 1⁄2 Cup (8 tbs)
  Beef broth 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Everyday

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