Dish of Pork Kidney Stew
(click to enlarge)

Pork Kidney Stew


Hungary   -   Veseporkolt
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
1-3/4 hrs
Yes		 This interesting stew is a change of pace from the usual beef stew, and easy to make - shown here with Smashed Potatoes and Sour Cream.

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 (1
Onion
Flour
Butter
Lard (2)
Paprika (3)
Salt
Stock
Bay Leaves
Mace
Pepper
-- Serve With
Sour Cream
Potatoes
- or dumplings
Chopped chilis (4)  
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 method see our Pork Kidneys 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. Pork Kidneys:

      Probably not found in your local supermarket, but common in markets serving an Asia, Latin American, or Eastern European community. For details see our Pork Kidneys page.

  2. Lard:

      If it isn't fried in lard it isn't Hungarian. Not to worry, it isn't nearly as bad for you as the deadly trans fats you were urged to use instead - and you survived those (we hope) - but if you must you can use non-virgin olive oil or Avocado oil. For details see our Lard page.

  3. Paprika:

      Use real Hungarian sweet paprika, infinitely superior to the flavorless red sawdust sold in the supers. Sweet paprika is now most used for cooking, hot (well, they call it hot, anyway) is often a table condiment, but originally all Hungarian Paprika was hot.

  4. Chilis:

      these would officially be hot yellow Hungarian or banana chilis, but other varieties work too. For details see our Chilis page.
  5. 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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