Beef Kidneys Recipes

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BEEF KIDNEYS



Beef Kidneys image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 4

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.

EASY BEEF KIDNEY RECIPE (KETO CARNIVORE)



Easy Beef Kidney Recipe (Keto Carnivore) image

You'll be mind blown by how good this easy beef kidney recipe for keto and carnivore diets is! If you want to eat more nose to tail, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense organ meats in your home.

Provided by Jessica Haggard

Categories     Sides and Salads

Time 14m

Number Of Ingredients 3

1 beef kidney
salt (to taste, optional)
butter (best cold, optional)

Steps:

  • Fill a small pot with enough water to submerge the kidney.
  • Cover and bring water to a boil over medium high heat.
  • Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
  • Boil for 8 minutes, monitor the heat so water does not boil over.
  • Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
  • To serve, simply cut into half, medallions or bite sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.

Nutrition Facts : ServingSize 4 ounces, Calories 117 kcal, Carbohydrate 1 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 466 mg, Sodium 207 mg, UnsaturatedFat 2 g

BEEF-KIDNEY STEW



Beef-Kidney Stew image

Provided by Jacques Pepin

Categories     dinner, project, sauces and gravies, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 to 3 beef kidneys (about 3 1/2 pounds total)
8 ounces salted pork brisket (salt pork, as lean as possible)
1 tablespoon canola oil
4 onions (1 pound), peeled and cut into 1-inch pieces (4 cups)
3 tablespoons all-purpose flour
1 cup dry white wine
12 large cloves garlic, peeled and chopped (4 tablespoons)
2 pounds potatoes, peeled, washed and cut into 2-inch pieces
12 ounces mushrooms, washed and cut into 1-inch pieces
1 1/2 tablespoons dark soy sauce
2 teaspoons dried thyme leaves
2 teaspoons dry mustard
French-style mustard (optional)

Steps:

  • Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
  • Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
  • Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
  • Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
  • Serve immediately, as is or with French-style mustard on the side.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams

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

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

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

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