From beef kidneys you can make a delicious hearty meal. There are many recipes, guided by which prepare a variety of dishes, such as stews or soups. A cake with mincemeat from the kidneys is very popular. Elastic slices of the kidneys with special sauces or mushrooms, onions and parsley - this is an excellent main course or appetizer. But you need to know how to cook them correctly so that they are tender, juicy and at the same time well cooked. The technology is slightly different from the one on the basis of which beef steak is fried. Before cooking, excess fat and films are removed from the kidney. If the kidneys are boiled, then the first water must be drained, and the kidneys are poured with a fresh portion of water, after which the heat treatment process continues.
Recipe 1
It is very important to get rid of a possible unpleasant odor, so the kidneys are soaked. This must be done to prepare delicious beef kidneys. Processing Recipe and Ingredients:
- 1 beef kidney;
- 2 cloves of garlic, chopped finely with a knife;
- 1 small onion, cut into small pieces;
- 2 tablespoons butter;
- 1 liter of kefir.
The kidney is cleaned of the film, vessels, fat are cut out, soaked twice in cold water for 3 hours (drained and not used), soaked in kefir for 4 hours, the kefir is drained and discarded, washed in cold water. Cut plastics with a thickness of 1 cm and set aside. Mix onion and garlic in a bowl. In a pan, heat oil over medium heat. Add onion and garlic, fry until brownish. Spread the kidneys in a pan and cook for 5 minutes under the lid. Stir and continue to simmer until the same brown tint of all pieces. The main condition is not to digest, then beef kidneys will remain elastic. The recipe is simple, but requires some experience to determine product readiness.
Recipe 2
With porcini mushrooms and onions are very tasty and tender beef kidneys. Recipe for 4 servings:
- 750 g of beef kidneys;
- 3 tablespoons of red wine vinegar;
- 1 cup dried porcini mushrooms (can be replaced with other dried porcini mushrooms) ;
- olive oil;
- 4 small yellow onions peel and finely chop;
- fine sea salt;
- 80 ml of red wine;
- 2 cloves of garlic are peeled and finely chopped;
- 3 tablespoons strong Dijon mustard ;
- 1 tablespoon sour cream or cream;
- pepper;
- leaves of a small bunch of parsley, chopped.
White fat is separated from the kidneys, cleaned of the film, blood vessels are removed and thinly cut. They are transferred to a colander, washed in running water, and then beef kidneys are soaked. The recipe is slightly different from the previous one: in a saucepan bring 3 glasses of water to a boil, add vinegar, mix and pour the kidneys, shaking the colander, washed with running water. Repeat three times. This method of blanching will help get rid of bad taste and smell. Before cooking the kidneys need to be dried slightly. Mushrooms are laid out in a small heat-resistant bowl and pour a little boiling water to just cover them (a lot of water is not needed, otherwise the sauce will be too thin), set aside. Heat a little olive oil in a frying pan over medium heat, add onions, cover and cook until soft and translucent, stir so that it does not turn brown. As soon as it begins to appear, they add a little water. Ready onions are transferred to a bowl, and the pan is wiped with a paper towel and put on medium heat again, a little oil is added, it is heated and the kidneys are fried for about 5 minutes, stirring often. Season with salt and spread the mushrooms (along with the liquid in which they were soaked) cooked onions, red wine and garlic. Bring to a boil and cook over low heat for another 10 minutes, without covering. Add mustard and cream, boil a minute further. If sour cream is used, then you should not allow the mixture to boil, otherwise the sauce will curl. Sprinkle lightly with pepper. Served on pasta or mashed potatoes. Garnish with parsley.
Recipe 3
Delicious fried beef brains. For 2 servings you will need products:
- 1 beef brain;
- 1 cup flour;
- 2 cloves of garlic, finely chopped;
- ½ bunch parsley, chopped finely;
- 1 lemon
- 100 g of salt oil;
- salt;
- pepper.
Blood vessels are removed from the brain, divided into pieces the size of a regular cutlet, soaked overnight in cold water. Water needs to be changed several times until it remains transparent. Blanch in boiling water for a minute, recline in a colander. Season with pepper. In a bowl with flour, roll each slice so that they are evenly coated. Heat oil in a pan over medium heat. When it begins to foam, put the brain into the pan and fry each slice on all sides to a uniform golden color, constantly pour oil. Remove from heat in a warm place so as not to cool. In another pan, 3-4 tablespoons of oil are heated and quickly fry parsley and garlic. Remove from heat, squeeze a lemon, mix and fill the brain.