Beef Kidney Stew
|Water||2 Cup (32 tbs)|
|Cider vinegar||3 Tablespoon|
|All purpose flour||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Crumbled dried rosemary||1 Teaspoon|
|Red wine||1 Cup (16 tbs)|
Remove all membrane from kidney and soak kidney in water with vinegar added for 2 hours.
Drain kidney and cut into thin slices.
Dredge slices with flour seasoned with salt and pepper.
Heat butter and olive oil and saute kidney slices quickly, browning them on both sides.
Add garlic and onion and continue cooking for 5 minutes.
Add rosemary, bay leaf, and wine.
Simmer for 15 minutes, or until kidney slices are tender.
Serve with boiled potatoes.
Makes 4 servings.