Kidney Stew Recipe
This kidney stew is prepared with veal kidneys and vegetables. Cooked with red wine and flavored with bay leaves, the kidney stew is simply seasoned and makes a homely fare. With added mushrooms to it, this veal kidney stew is quite filling.
Ingredients
1 pound small veal kidneys
2 carrots, diced fine
1 teaspoon salt
Flour
1/4 teaspoon pepper
4 tablespoons butter or bacon drippings
2 bay leaves
6 peppercorns
1/4 pound mushrooms, sliced
1 large onion
1/3 cup dry red wine
Directions
Wash kidneys, trim away any fat, membrane, or connective tissue, and put in a bowl.
Add salt, pepper, bay leaves, peppercorns, 2 slices of the onion (save the rest to use later on), and wine.
Cook diced carrots in 2 cups salted water until almost tender.
Lift kidneys from bowl (save marinade) and slice in small pieces.
Coat generously with flour and fry in heated butter or bacon drippings until nicely browned.
Stir in remaining piece of onion, chopped, and continue cooking until onion is limp.
Add carrots and the water in which they cooked.
Heat, stirring constantly, until sauce thickens.
Add mushrooms and cook a few minutes longer.
Last of all, stir in the strained marinade.
Bring to a boil but do not cook further.
May be served from a chafing dish over crisp toast or waffles.
Add salt, pepper, bay leaves, peppercorns, 2 slices of the onion (save the rest to use later on), and wine.
Cook diced carrots in 2 cups salted water until almost tender.
Lift kidneys from bowl (save marinade) and slice in small pieces.
Coat generously with flour and fry in heated butter or bacon drippings until nicely browned.
Stir in remaining piece of onion, chopped, and continue cooking until onion is limp.
Add carrots and the water in which they cooked.
Heat, stirring constantly, until sauce thickens.
Add mushrooms and cook a few minutes longer.
Last of all, stir in the strained marinade.
Bring to a boil but do not cook further.
May be served from a chafing dish over crisp toast or waffles.
