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Stewed Beef Kidneys

Make a simple, delicious, hearty dinner for the whole family! Stewed beef kidneys are tasty and filling — a great choice for a family meal. Serve them with any side you like: they pair beautifully with potatoes, whether boiled, mashed, or roasted, and rice or another grain works just as well. You can also serve the kidneys with braised vegetables or a big handful of fresh herbs. For the dish to taste just right, be sure to follow the steps in the recipe — for example, the kidneys must be soaked to get rid of any off odor.

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Stewed beef kidneys
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 38 % 9 g
Carbohydrates 17 % 4 g
133 kcal
GI: 100 / 0 / 0
    1. Trim the membranes from the beef kidneys and cut out the ducts and excess fat. Rinse the kidneys thoroughly under running water. 2. Put the prepared kidneys in a bowl and cover with clean cold water. Let them sit for 2 hours, then drain. Repeat the soaking over the next 6 hours, changing the water every 2 hours. 3. Put the soaked kidneys in a saucepan, cover with cold water, and set over the heat. When the water comes to a boil, drain it. Rinse the kidneys and wash out the pan, then cover with fresh hot water and return to the heat. 4. Simmer over low heat for half an hour from the moment it boils. Transfer the cooked kidneys to a flat plate and let them cool, then cut them into cubes. 5. Peel the onion, rinse under running water, and cut into cubes. Peel the garlic and push it through a press. 6. Fry the onion and garlic in the vegetable oil until the onion turns translucent, then add the diced kidneys. 7. Add the tomato paste to the pan along with a splash of water (about 100 ml is enough). Stir until the sauce is smooth. 8. To make the dish fragrant and savory, add the peppercorns and bay leaves, along with the khmeli-suneli (a Georgian herb blend). Strip the leaves from one rosemary sprig and add them to the pan. 9. Cover the pan and simmer the kidneys over very low heat for half an hour. Taste, then salt and pepper as needed. Serve with any side dish you like, garnished with a whole sprig of rosemary. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Hops-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Beef kidneys - 86  kcal/100g

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