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Ingredientes
- 2 lb beef kidneys (about 2)
- 1 x bay leaf salt and water
- 3 Tbsp. butter
- 1 med -size onion
- 1/2 lb mushrooms, sliced
- 1 1/2 tsp sugar
- 2 Tbsp. each vinegar and all-purpose flour
- 1/3 c. dry vermouth or possibly dry sherry
- 1 c. regular-strength beef broth
- 1 Tbsp. tomato catsup
- 1/4 tsp whole thyme warm cooked noodles
Direcciones
- Cut away fatty membrane from kidneys; cut kidneys into 1/4-inch slices.
- Place in a small pan with bay leaf and add in sufficient salted water to cover generously. Bring to boiling and simmer gently for 5 min. Drain, dis- card bay leaf, rinse kidneys with cold water, and set aside.
- In a large frying pan, heat 1 Tbsp. of the butter, add in onion and mush- rooms and cook, stirring, over moderately-high heat till vegetables are lightly browned. Remove from pan and set aside.
- Sprinkle sugar in the frying pan and place over high heat till it melts and turns deep amber in color. Immediately pour in vinegar and remaining 2 Tbsp. butter; boil stirring till most of the liquid has evaporated.
- Add in kidneys to pan, blend in flour, add in vermouth, broth, vegetables, catsup, and thyme and quickly bring to boiling, stirring; cook till sauce is thickened slightly. Salt if needed. Serve spooned over noodles.
- Cooking note: Kidneys should be cooked till just hard (when interior pink color has just disappeared). They toughen when overcooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 131 | 38% |
| Total Fat 14.77g | 18% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.19g | |
| Cholesterol 806mg | 269% |
| Sodium 455mg | 19% |
| Potassium 719mg | 21% |
| Total Carbs 10.66g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.91g | 3% |
| Protein 35.45g | 57% |
