Beef Kidneys Food

ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED

English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted image

This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.

Provided by Honni

Categories Stew

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
2 veal kidneys, cubed and trimmed
1/4 cup flour
4 tablespoons oil
1 medium onion, thinly sliced
125 g mushrooms, sliced
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon rosemary
2 carrots, diced
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons oil

Steps:

Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
Beat 2 eggs in bowl.
Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
For the Stew.
Coat steak and kidneys with flour.
Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
Add mushrooms.
Cok for several minutes longer.
Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
Preheat oven to 200°C.
Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
Serve with mashed potatoes and greens.

Nutrition Facts : Calories 930, Fat 40.3, SaturatedFat 10.5, Cholesterol 299, Sodium 1094.5, Carbohydrate 41.8, Fiber 2.8, Sugar 4.2, Protein 84.9

SAUTEED KIDNEYS

Sauteed Kidneys image

Make and share this Sauteed Kidneys recipe from Food.com.

Provided by Molly53

Categories Beef Organ Meats

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb veal kidneys or 1 lb lambs kidney
3 tablespoons butter (no substitutions)
1 tablespoon vegetable oil or 1 tablespoon olive oil
4 tablespoons onions, finely minced
1 cup mushroom, cleaned and sliced
1/4 cup red wine
salt

Steps:

Remove the outside membrane from the kidneys.
Rinse and pat dry; set to the side.
Melt the butter and oil together in a skillet.
Brown the kidneys quickly, and remove to a warm platter.
Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
Heat through.
Serve on toast points.

Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7

BEEF KIDNEYS

Beef Kidneys image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

1 beef kidney (about 1 1/2 pounds)
1 tablespoon olive oil
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)

Steps:

Place beef kidney on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until firm to the touch but slightly pink in the center, about 10 to 15 minutes.

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