forum: Food & Drink

#1 Fri 13 Apr 07 5:18pm


Member since Wed 11 Apr 07

I need nice recipies vith beef kidney

Hello Oliver!
I have some problem with beef is very hard  when I make it,
but I really don't now what to do!!!
Could you send to me nice profession recepies, i would like prepare it for
one French man (gourmet)

  Kind regards from Ukraine

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#2 Sat 14 Apr 07 12:47am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: I need nice recipies vith beef kidney

You need moist heat, and simmer,don't boil.

Here is an old recipefrom Mrs Beeton:-

Beef kidney

Mrs Beeton

Serves 1-2     Quick Recipe
    Cooking time     less than 10 mins     

1 kidney
2t sp parsley, minced
1 tsp shallot, minced
salt and pepper, to taste
150ml/ΒΌ pint gravy and 2 tbsp sherry


1. Take off a little of the kidney fat, mince it very finely, put it in a frying-pan. Slice the kidney, sprinkle it with the parsley and shallots, add a seasoning of pepper and salt, and fry it until nicely browned.
2. When it is done enough, dredge over a little flour and pour in the gravy and sherry.
3. Let it simmer, but not boil any more, or the kidney will harden; serve very hot and garnish with croutons. Where the flavour of the shallot is disliked it may be omitted and a small quantity of savoury herbs substituted for it.

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#3 Thu 26 Apr 07 9:01am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: I need nice recipies vith beef kidney

Sauteed Kidneys
1  lb kidneys
3  tablespoons butter (no substitutions) 
1  tablespoon vegetable oil or olive oil 
4  tablespoons onions, finely minced 
1  cup mushrooms, cleaned and sliced 
1/4  cup red wine 

Remove the outside membrane from the kidneys.
Rinse and pat dry; set to the side.
Melt the butter and oil together in a skillet.
Brown the kidneys quickly, and remove to a warm platter.
Add the onion and mushrooms to the pan and cook until the onion is soft and transluscent, stirring frequently.
Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
Heat through.

Kidneys in Sherry Sauce

1/2  cup milk 
2  lbs kidneys 
1/4  cup olive oil 
1  medium onion, chopped 
2  garlic cloves, minced 
2  tablespoons all-purpose flour 
1  cup beef broth 
3/4  cup dry sherry 
1/2  teaspoon salt 
1/4  teaspoon pepper 
fresh parsley, minced 
hot cooked rice 

Pour milk over kidneys in non-reactive bowl.
Add enough water to cover kidneys.
Cover and refrigerate 1 hour.
Drain and rinse kidneys; pat dry.
Cut kidneys lengthwise into halves.
Remove fat and membranes with kitchen scissors.
Cut kidneys into 1-inch pieces.
Heat oil in 12-inch skillet until hot.
Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon.
Cook and stir onion and garlic in remaining oil until onion is tender.
Remove from heat; stir in flour.
Gradually stir both into flour mixture.
Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat.
Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
Sprinkle with parsley. Serve with hot cooked rice.

Broiled Kidneys
1  lb kidneys
1/3  cup olive oil 
3  tablespoons red wine 
1/4  teaspoon oregano, crumbled 
1/2  teaspoon thyme, crumbled 
1/2  teaspoon salt 
1/4  teaspoon black pepper, ground 

Remove the outside membrane from the kidneys.
Rinse and dry; set to the side.
Mix remaining ingredients well.
Slice the kidneys crosswise in three slices (for lamb) or five slices (for veal), place them in a shallow dish and pour marinade over the top; cover and let stand in the refrigerator for one hour.
If using bamboo skewers, soak in water.
Preheat the broiler, thread the kidneys onto the skewers, and place three inches below the broiler element.
Cook briefly (only a minute or two) on each side until slightly browned.
Serve hot.

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