Kidney Stew Recipe
Ingredients
| Beef kidneys | 1 1⁄2 Pound | |
| Salted water | 1 Quart | |
| Beef kidney | 1 1⁄2 Pound | |
| Salt water | 1 Quart | |
| Seasoned flour | 1⁄4 Cup (4 tbs) | |
| Seasoned flour | 1⁄4 Cup (4 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Fat | 2 Tablespoon | |
| Fat | 2 Tablespoon | |
| Consomme | 1 Can (10 oz) | |
| Consomme | 1 Can (10 oz) | |
| Vinegar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 397 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 5 g24.9%
Trans Fat 0.2 g
Cholesterol 940.7 mg313.6%
Sodium 1965.8 mg81.9%
Total Carbohydrates 16 g5.2%
Dietary Fiber 0.75 g3%
Sugars 5.5 g
Protein 42 g83.3%
Vitamin A 63.4% Vitamin C 39%
Calcium 6.3% Iron 61.4%
*Based on a 2000 Calorie diet
Directions
Cut into 1-inch pieces, and soak 1/2 hour in cold salted water.
Drain; dry on paper towels.
Roll kidneys in seasoned flour, and brown with onion in fat.
Add consomme and water, and simmer, covered, about 1 1/2 hours.
If necessary, thicken with 1 tablespoon flour mixed with 2 tablespoons water.
Season with salt and pepper; add vinegar last.
Chef
