KIDNEY AND BEER STEW

For kidney lovers this is a recipe that will give you a different taste of kidney. It tastes like you’re eating the best recipe in town. The preparation is easy and won’t take much of your time, and the ingredients are just around your kitchen.

Serves :

Preparation Time :

45 minutes

Cooking Time :

15 minutes

Preparation Method :

Skin the kidneys and cut out the central cores. Cover with cold water, add a good squeeze of lemon juice and leave for 30 minutes. Drain and pat dry, then cut into wafer thin slices.
Melt the butter in a pan and saut6 the kidneys for 3 to 4 minutes, stirring, just until the pink tinge has gone.
Remove with a slotted spoon. Stir the flour into the pan drippings, fry for 1 minute, and then pour in the stock and beer. Bring to the boil and stir until smooth.
Add the tomato puree (paste) and salt and pepper to taste.
Return the kidneys to the pan and stir until heated through. Sprinkle with parsley.
Serve with boiled rice and a green vegetable.

INGREDIENTS

700 grams ox kidneys
Lemon juice
100 grams butter
4 tablespoons plain flour
250 ml beef stock
250 ml beer
4 tablespoons tomato puree
Salt and freshly ground pepper
Chopped parsley to garnish

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