Beef-Kidney Stew

Ingredients

• 2 to 3 beef kidneys (about 3 1/2 pounds total)
• 8 ounces salted pork brisket (salt pork, as lean as possible)
• 1 tablespoon canola oil
• 4 onions (1 pound), peeled and cut into 1-inch pieces (4 cups)
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 12 large cloves garlic, peeled and chopped (4 tablespoons)
• 2 pounds potatoes, peeled, washed and cut into 2-inch pieces
• 12 ounces mushrooms, washed and cut into 1-inch pieces
• 1 ½ tablespoons dark soy sauce
• 2 teaspoons dried thyme leaves
• 2 teaspoons dry mustard
• French-style mustard (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    595 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 59 grams protein; 1123 milligrams cholesterol; 740 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
2. Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
3. Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
4. Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
5. Serve immediately, as is or with French-style mustard on the side.