Beef Kidney
A dish — butter and onions carry it. On the table in about 45 minutes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 beef kidney
- 2⅛ oz butter
- 2 onions
- 2 shallots
- 1 sprig of fresh parsley
- 3 bay leaves
- 14⅛ oz croutons or toasted bread in pieces
Make it lactose-friendly
- 60g butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- clean the kidney and remove the fat
- cut the kidney into small chunks (2cm or 3/4")
- put butter in a casserole dish
- add kidney, parsley, bay leaf, salt, pepper
- brown in the casserole for 10 minutes while stirring (don't burn)
- add 2 glasses of dry white wine
- add half a glass of water so that the mixture is well-bathed
- simmer for 35 minutes
- add about 14⅛ oz of toasted bread in pieces
- simmer for another 10 minutes
Nutrition (estimated, per serving)
| Calories | 672 |
|---|---|
| Protein | 41.0 g |
| Fat | 49.3 g |
| Carbs | 15.7 g |
| Fiber | 2.9 g |
| Sodium | 75 mg |
Source
based.cooking (community recipes, public domain) — unlicense