beef kidney, you can make a delicious hearty meal.There are many recipes that are preparing guided by a variety of dishes such as stews or soups.Very popular cake with minced kidney.Elastic kidney slices with special sauce or mushrooms, onions and parsley - it is excellent main course or appetizer.But we need to know how to cook them, so they were tender, juicy and well cooked at the same time.The technology is somewhat different from the one on which roast beef steak.Before preparing a kidney removed excess fat and film.If the kidneys are boiled, the first water carefully decanted and kidney pour fresh portion of water and then continue the process of heat treatment.
Recipe 1
is very important to get rid of a possible odor, so the kidneys are soaked.This is a must do to prepare delicious beef kidneys.Recipe ingredients and processing:
- 1 beef kidney;
- 2 zubochka garlic, finely cut with a knife;
- 1 small onion, cut into small pieces;
- 2 tablespoons tablespoons butter;
- 1 liter of yogurt.
kidney is purified from the film, cut vessels, fat, twice soaked in cold water for 3 hours (the water is drained and is not used), soaked 4 hours kefir, yogurt decanted and discarded, washed with cold water.Cut into 1 cm thick plastic and set aside.Mix in a bowl the onion and garlic.On stoked oil pan over medium heat.Add the onion and garlic and fry until brown in color.Spread the kidneys to the pan and cook for about 5 minutes under the lid.Stir and continue to simmer until all the same shade of brown pieces.The main condition - not to digest, then remain elastic beef kidneys.The recipe simple, but requires some experience to determine the readiness of the product.
Recipe 2
with porcini mushrooms and onions out very tasty and tender beef kidneys.Recipe for 4 servings:
- 750 g beef kidney;
- spoon 3 tablespoons red wine vinegar;
- 1 cup dried porcini mushrooms (can substitute other dried mushrooms);
- olive oil;
- 4 small yellow bulbs are cleaned and thinly sliced;
- fine sea salt;
- 80 ml of red wine;
- 2 zubochka purified garlic and finely chopped;
- spoon 3 tablespoons strong Dijon mustard;
- 1 dining spoon sour cream or cream;
- pepper;
- leaves a small bunch of parsley, chopped.
separated from the white kidney fat, purified from the film, remove the vessels and cut them thinly.To shift into a colander, washed in running water, then soaked beef kidneys.The recipe is slightly different from the previous one: in a saucepan bring to a boil 3 cups of water, add vinegar, stir and pour the kidney, shaking the colander under running water.Repeat three times.This method of blanching will help get rid of unpleasant taste and odor.Before preparing the kidneys need to dry out slightly.Mushrooms spread in a small heatproof bowl and pour a little boiling water to just cover them (do not need much water, otherwise the sauce is too liquid), is set aside.Preheat a little olive oil in a skillet over medium heat, add the onion, cover with a lid and cook until soft and translucency, stir, that it has not acquired a brown color.As soon as she will appear, pour a little water.Ready onions transferred to a bowl, and wipe the pan with a paper towel and put back on medium heat, add a little oil, heat it and fry the kidneys for about 5 minutes, stirring frequently.Seasoned with salt and spread the mushrooms (together with the liquid in which they are soaked), cooked onions, red wine and garlic.Bring to a boil and cook on low heat for 10 minutes more minutes, uncovered.Add the mustard and cream, cook a minute more.If you use cream, you should not allow the mixture boil, otherwise the sauce will curdle.Sprinkle with a little pepper.Serve on pasta or mashed potatoes.Decorate with parsley.
Recipe 3
Very tasty fried beef brains.For 2 servings required products:
- 1 beef brain;
- 1 cup flour;
- 2 zubochka garlic, finely chopped;
- ½ bunch parsley, finely cut;
- 1 lemon;
- 100g salted butter;
- salt;
- pepper.
removed from the brain blood vessels, divide it into pieces the size of a normal hamburger, soaked overnight in cold water.The water should be changed a few times until it will not be transparent.Blanch in boiling water for a minute, throws in a colander.Seasoned with pepper.In a bowl with the flour crumble each piece so that they are evenly coated.Stoke oil in a skillet over medium heat.When it begins to foam, spread in a pan and fry the brain from all sides of each slice to a uniform golden brown, constantly watered oil.Remove from the heat in a warm place, so as not to cool down.In another pan stoked spoon 3-4 tablespoons of oil and quickly fry the garlic and parsley.Remove from the heat, squeeze the lemon, stir and pour the brain.
