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Pork Kidney Stew
Hungary
  -   Veseporkolt
Serves
Effort:
Sched:
DoAhead:  
4 main  
**
1-3/4 hr  
Yes
This interesting stew is definitely a change of pace from the usual beef stew, and easy to make. Here it's shown accompanied Smashed Potatoes and Sour Cream. Pork kidneys are widely available in ethnic markets.


1-1/4
10
2
2
3
1
1/2
1-1/2
2
1/8
tt
------
#
oz
T
T
T
T
t
c

t

---
Pork Kidneys
Onion
Flour
Butter
Lard (1)
Paprika (2)
Salt
Stock
Bay Leaves
Mace
Pepper
-- Serve With
Sour Cream
Potatoes
- or dumplings
Chopped chilis (3)  
Prep   -   (1-1/3 hr - 25 min work)
  1. Soak KIDNEYS in Milk or Salted Water 1 hour. Discard the liquid. Remove any membranes, any obvious plumbing and as much fat as possible. Cut the kidneys into 1/2" to 3/4" dice. For details see our Pork Kidney page.
  2. Chop ONION small.
  3. Soften Butter and mix thoroughly with Flour to make an uncooked roux.
Run   -   (50 min)
  1. Heat Lard in a large sauté pan or stew pot and fry Onion stirring until translucent.
  2. Stir in Kidneys and sprinkle with Paprika and Salt. Fry stirring over high heat for a few minutes.
  3. Stir in Stock and Bay Leaves. Crush Mace and stir in (not too much, it should be definite but not overwhelming). Cover and simmer slowly until kidneys are firm but not hard, about 30 minutes.
  4. Stir in as much of the Butter roux as needed for the thickness you desire. The whole amount gives the gravy consistency shown in the photo, use less for a stew to float dumplings in. Cook stirring until stew is thickened.
  5. Season with Pepper to taste and serve with the desired accompaniments.
NOTES:
  1. Lard:   If it isn't fried in lard it isn't Hungarian. Not to worry, it isn't nearly as bad as the deadly trans fats you were told to use instead - and you survived those (we hope) - but if you must you can use non-virgin olive oil. For details see our Lard Page.
  2. Paprika:   Use real Hungarian sweet paprika, infinitely superior to the flavorless red sawdust sold in the supers. Sweet paprika is now always used for cooking, hot (well, they call it hot, anyway) as a table condiment, but originally all Hungarian Paprika was hot.
  3. Chilis:   these would officially be hot yellow Hungarian or banana chilis, but other varieties work too. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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