Deviled Beef Kidney Recipe

Ingredients

• 1 lb beef kidneys, trimmed and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (optional)
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. 1.

   Soak the beef kidneys in cold water for at least 30 minutes, changing the water several times. This helps to remove impurities and reduce any strong flavors.

2. 2.

   Drain the kidneys and pat them dry with paper towels.

3. 3.

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the kidneys and cook until browned on all sides, about 5-7 minutes. Remove the kidneys from the skillet and set aside.

4. 4.

   Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

5. 5.

   Sprinkle the flour over the onion and garlic and cook for 1 minute, stirring constantly.

6. 6.

   Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet.

7. 7.

   Stir in the Dijon mustard, Worcestershire sauce, hot sauce (if using), and dried thyme. Season with salt and pepper to taste.

8. 8.

   Return the kidneys to the skillet. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 1 to 1.5 hours, or until the kidneys are tender.

9. 9.

   Stir in the chopped fresh parsley before serving.

Nutritional Information

Equipment

• Large bowl
• Large skillet or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife

Tips

• For a richer flavor, use bone broth instead of regular beef broth.
• Adjust the amount of hot sauce to your preference.
• Serve over rice, mashed potatoes, or polenta.
• If the sauce becomes too thick, add a little more beef broth.