Dish of Beef Kidneys with Potatoes
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Beef Kidneys with Potatoes


Russia
Serves:
Effort:
Sched:
DoAhead:  		 4 main
**
1-1/2 hrs
Yes		 An excellent and easy to make dish for those of us who like beef kidneys. It can be eaten straight or accompanied by rice or even as a meaty sauce for pasta.

1
1-1/2
6
4
1
1
1/2
1/4
12
#
#
oz
oz
T
T

t
oz
Beef Kidneys (1)  
Potatoes (2)
Onions
Bacon, smoked
Oil
Butter
Salt
Pepper
Beer, light

This dish goes well with beer and a salad, but red wine works very well too.

Prep   -   (40 min)
  1. Remove fat and membranes from BEEF KIDNEYS - instructions will be found on our Beef Kidneys page. Slice about 3/8 inch thick. Soak in three changes of salted water for about 1/2 hour total.
  2. Peel POTATOES and cut into bite size pieces. Keep in cold water until needed.
  3. Chop ONIONS medium.
  4. Chop BACON course.
Run   -   (1-1/4 hour)
  1. In a spacious sauté pan heat Oil and Butter. Fry Onions, stirring over moderate heat until translucent, than add Bacon and fry stirring for another 5 minutes or so, but onions should not start to color.
  2. Stir in Kidneys until all the liquid they exude has evaporated, then stir in Potatoes. Continue to fry stirring for another 3 minutes or so.
  3. Season with Salt and Pepper to taste, add BEER and simmer tightly covered for about 45 minutes.
  4. Stir just enough for the potatoes to thicken the sauce to the degree you desire. If you accompany with rice, make the sauce more liquid than if serving straight. Serve hot.
NOTES:

  1. Beef Kidneys:

      For details on buying and preparation see our Beef Kidneys page.

  2. Potatoes:

      I strongly favor White Rose potatoes for recipes of this sort, though reds could also be used. Avoid "Yukon Gold" type potatoes as they turn to mush if cooked just a little longer than the minimum. For details see our Potatoes page.
  3. 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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