Beef Kidney Stew 2 Different Ways–Red or White

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Red Kidney Stew

Beef Kidney Stew 2 different ways—either red or white ( red style in picture)

Serving 2 to 4 people

 

Listening to NPR today, 3/5/13, the Dow hit a firm over the 14,000 mark and supposedly the economy is healing.  For myself, I am still looking closely at my grocery prices and honestly, I can’t think of anything that I have bought lately that can beat this: one beautiful large grass fed USDA organic beef kidney at the Ketchum Atkinsons’ for under $1.  It can easily feed two and maybe even four depending with what you are serving it.  I served it with a Provence Potato Gratin, (recipe coming in another column) a lovely salad and some nice veggies. Noodles, boiled potatoes or rice also is good served with the kidneys. You can even do an English thing: serve the kidneys on toast for breakfast.

 

Now you may turn your nose up at organ meat, but aside from it being high in cholesterol, it is very delicious if you fix it properly.  I think most people just get turned off at the “organ” connection here in the United States: not in Europe. The important thing with kidneys is not to cook them too long—or they’ll become tough. The texture is NOT slimy and has in fact a great texture to it.  The taste I think is magnificent.  Give it a try and you’ll see——-

 

The basic prepping of the kidney:

  1. Cut away the white membrane of the kidney with curved scissors or a sharp small knife. Patience is required for this process—but it’s worth it.
  2. Place the kidney in a bowl and add water mixed with 3 Tblsp. wine vinegar to barely cover it.
  3. Let it sit for 2 hours. (Patience again please)
  4. Drain the kidney and wipe it dry.
  5. Cut it in thin slices and sprinkle with salt and pepper and dredge with flour for the “Red Way” but not necessarily for the “White Way” and if you decide to dredge for the “White Way” increase the butter and olive oil to the same amounts as in the “Red Way”. And by the way, if you wish to use Sherry instead of the red or white wines, give it a go.

 

Kidney Stew—the “Red Way”:

Ingredients:

  1. 1/4 C. butter
  2. 3 Tblsp. olive oil
  3. 1 clove garlic,  finely chopped
  4. 1/2 C. onion, chopped
  5. 1/2 Tsp. dried rosemary (you can use 1 Tsp. fresh as well)
  6. 1/2 Tsp. dried thyme (you can use 1 Tsp. fresh as well)
  7. 1 Bay leaf
  8. 1/2 C. dry red wine
  9. 1/2 C. beef broth

Instructions:

  1. In a large skillet, heat the olive oil and butter and when bubbling, QUICKLY brown the kidney slices on both sides.
  2. Add the garlic, onion and herbs and cook 5 minutes (not longer).
  3. Add the wine and broth and simmer at the most, 15 minutes more.
  4. Serve with what I suggested in my introduction.
  5. PS-Don’t tell the kids what they are eating and I bet that you’ll be in for a surprise.

 

Kidney Stew—the “White Way:

Ingredients:

  1.  3 Tblsp. olive oil
  2. 2 Tblsp. butter
  3. 2 Tblsp. chopped parsley
  4. 1 Tblsp. chopped shallots or chives
  5. 3 Tblsp. flour
  6. 1 ½ C. dry white wine or vermouth
  7. 1/2 C. water
  8. 2 Tsp. butter
  9. 2 Tsp. butter
  10. S&P to taste

Instructions:

  1. Heat the oil and butter in a skillet; add the kidneys and brown QUICKLY on all sides.
  2. Reduce the heat and add the parsley and shallots.  Cook 3 minutes stirring occasionally. Remove the kidneys to another dish and cover it to keep warm.
  3. If you have not floured your kidneys, now place the 3 Tblsp. flour into the pan juices and add the wine and water.  Stir until smooth.
  4. Remove from the heat and add the 2 Tsp. of butter.
  5. Season with lemon juice, S&P and pour sauce over the kidneys.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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