The recipe for kidney Stew is from the book “Aşçıbaşı” (The Chef), written in 1898. It is a rather easy recipe. The important part is the cooking time on very low heat. And it needs beef stock as a preparation. If you are alright with using a ready-made bouillon, this dish can be prepared anywhere and anytime – even by cooking-challenged people.
- 4 kidneys
- 1 tablespoon Clarified Butter or regular butter
- 1 large onion
- 1 cup of Beef Stock or bouillon
- 1/4 teaspoon Cayenne Pepper
Cut the kidneys open lengthwise and remove the outer membrane and clear the fats around them.
Finely chop the onions.
Melt the butter and add the Cayenne Pepper.
When the onions change color add in the kidneys and fry them on both sides, regularly turning them over.
Heat the beef stock and add it, covering over the kidneys. Lower the heat to minimum.
After cooking for two hours on lowest heat, take on a plate and serve.
Tips and Tricks for Kidney Stew
For the related tips and tricks on this dish, check: