Deviled Beef Kidney Stew
|Cider vinegar||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Carrots||8 Ounce, thickly sliced (1/2 Of 16 Ounce Bag)|
|Celery stalks||4 , cut into 1 inch chunks|
|Onions||2 Medium, cut into wedges|
|Tomato juice||1 Cup (16 tbs)|
|Prepared mustard||2 Tablespoon|
|Beef-flavored bouillon cube||1 (Or Envelope)|
|All purpose flour||2 Tablespoon|
1. Cut kidney into 1-inch chunks, removing membrane and hard white parts. In 2-quart saucepan over high heat, heat vinegar, 4 cups water, and 1 teaspoon salt to boiling. Add kidney; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Drain and rinse with cold water.
2. In 5-quart Dutch oven over medium heat, cook bacon until golden brown; drain on paper towels; crumble; set aside. In drippings remaining in Dutch oven, over medium heat, cook carrots, celery, and onions 5 minutes, stirring occasionally. Stir in tomato juice, mustard, sugar, Worcestershire, bouillon, kidney chunks, 1 cup water, and 1 teaspoon salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until kidney chunks are tender.
3. In cup, blend flour and 3 tablespoons water until smooth. Gradually stir into kidney mixture. Cook, stirring constantly, until mixture thickens slightly. Sprinkle with bacon.