Kidney Creole Recipe
Ingredients
| 2 veal kidneys | ||
| Vinegar | 2 Teaspoon | |
| Rye flour | 3 Tablespoon | |
| 2 tablespoons skim milk powder | ||
| Oil | 4 Tablespoon | |
| Onion | 1 , chopped | |
| Green pepper | 1 , diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 stalk celery with leaves, chopped | ||
| Tomato puree | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| 1 pinch each of basil, savory, and thyme | ||
| Black pepper | 1/4 Teaspoon | |
Directions
Cut 2 veal kidneys lengthwise.
Before washing, carefully snip white tissue out of kidneys, using a kitchen scissors; then wash with cold water, dice into 3/4 inch cubes and mix with vinegar.
Combine rye flour and skim milk powder.
Dredge kidneys in mixture, saute them in oil for about 5 minutes.
Lift out onto paper towel.
Using same pan, saute onion, green pepper, garlic and celery for about 5 minutes, adding more oil if necessary.
Add tomato puree, seasonings and simmer for 10 minutes.
Add kidneys and simmer for another 10 minutes.
Before washing, carefully snip white tissue out of kidneys, using a kitchen scissors; then wash with cold water, dice into 3/4 inch cubes and mix with vinegar.
Combine rye flour and skim milk powder.
Dredge kidneys in mixture, saute them in oil for about 5 minutes.
Lift out onto paper towel.
Using same pan, saute onion, green pepper, garlic and celery for about 5 minutes, adding more oil if necessary.
Add tomato puree, seasonings and simmer for 10 minutes.
Add kidneys and simmer for another 10 minutes.
Chef
