Beef kidneys are used to prepare a wide variety of dishes, both first and second. It is not only tasty, but also very healthy by-product.
Beef kidneys in onion sauce
Required ingredients: 500 g of beef kidneys, 600 g of potatoes, 3 pickles, 1 onion, 1 tbsp. l. wheat flour, 2 tbsp. l. vegetable oil, bay leaf, parsley or dill, 8 pcs. black peppercorns.
Remember to soak the kidneys in cold water or milk for a few hours before cooking. You can add a small amount of baking soda while doing this.
Place the beef kidneys, previously cleaned of films and fat, in a saucepan, pour over with cold water and bring to a boil. Then drain the broth, and rinse the kidneys thoroughly and refill with clean water. Place the pot over moderate heat and simmer until tender, about 1 to 2 hours. Fry 1 tbsp in a skillet. l. flour with the same amount of vegetable oil until dark brown and pour in 1.5 tbsp. hot broth from beef kidneys. Cook the resulting mixture for 5-10 minutes over low heat.
Cut the boiled beef kidneys into small pieces, fry the onions until half cooked. Mix everything and sauté for another 2-3 minutes. Then put the kidneys and onions in a shallow saucepan, add the pre-fried potato slices, peeled and chopped pickles, peppercorns and bay leaves. Pour the sauce prepared earlier, cover and simmer over moderate heat for 25-30 minutes. Sprinkle beef kidneys in onion sauce with chopped parsley or dill before serving.
Beef kidney pickle
To prepare this dish you will need: 500 g of beef kidneys, 2 onions, 2 carrots, 5 potatoes, 1 celery and parsley root, 2 pickles, ½ cup of pearl barley, 3 tbsp. l. meat broth, ½ cup sour cream, green onions.
Remove ducts, fat and films from beef kidneys. Cut each kidney in half lengthwise and soak in lightly salted cold water for 3-4 hours. Then drain the water, transfer the offal to a saucepan, bring to a boil, again drain the broth and rinse the kidneys thoroughly. Then cut them across into thin slices, add fat or oil, seasoning to taste and simmer until soft.
If you use vegetable oil for frying, then it should only be refined, otherwise the pickle with kidneys will acquire a not very pleasant aroma and taste.
Rinse the pearl barley thoroughly, put in a saucepan and cook until half cooked. Then add beef kidneys, pre-chopped potatoes and onions, grated carrots, chopped greens to the barley. Place the pot on low heat and cook until tender. A few minutes before the end of cooking, place the peeled and diced pickled cucumber in a saucepan (pickled cucumber can also be used). Before serving, season the beef kidney pickle with sour cream and sprinkle with chopped herbs.
Beef kidneys with tomatoes
Ingredients: 300 g of beef kidneys, 2 tomatoes, 1.5 tbsp. l. wheat flour, 3 tbsp. l. lard, herbs, salt and black pepper to taste.
Clean the kidneys previously soaked in cold water from fat and films. Cut them across so that they are about 1 cm thick. Dip in flour and pan in a little fat, constantly turning from one side to the other. Cut the tomatoes into wedges and fry in vegetable oil. Boil the potatoes or also fry them separately. Transfer the finished buds to a wide dish, garnish with tomatoes and herbs on top, and put boiled or fried potatoes next to it.
