Kidney Dish
Kidney Dish Recipe from Romania - Beef, Onions, and Tomato Sauce
Introduction
Kidney dish is a classic recipe that has been enjoyed for centuries. This dish features tender kidneys cooked in a flavorful sauce, making it a hearty and satisfying meal.
History
The history of kidney dish dates back to ancient times when offal meats were commonly consumed. Kidneys were a popular choice due to their rich flavor and tender texture. Over the years, different variations of the dish have emerged, each with its own unique twist.
Ingredients
How to prepare
- Remove the outer membranes from the kidney. Split it in half lengthwise and remove all fatty tissues inside. Slice it thinly and set it to boil, starting with cold water.
- Once it comes to a boil, drain and wash it well with tepid water.
- Finely chop the onion and fry it in lard until it turns yellowish. Then, add flour and let it fry for a little while. Next, add meat broth or water.
- Add tomato sauce, paprika, wine, salt, and pepper. Let it boil until the kidneys are done.
Variations
- Add mushrooms or bell peppers for extra flavor and texture.
- Substitute beef kidneys with lamb or pork kidneys for a different taste.
Cooking Tips & Tricks
Be sure to remove all fatty tissues from the kidneys before cooking to ensure a tender and flavorful dish.
- Boil the kidneys in cold water to help remove any impurities and ensure a clean flavor.
- Adding wine to the sauce adds depth and complexity to the dish.
Serving Suggestions
Serve kidney dish with a side of mashed potatoes or crusty bread to soak up the delicious sauce.
Cooking Techniques
Boil the kidneys in cold water to remove impurities.
- Fry the onions until golden brown for a rich flavor base.
Ingredient Substitutions
Use vegetable oil instead of lard for a lighter dish.
- Substitute red wine vinegar for wine if desired.
Make Ahead Tips
Kidney dish can be made ahead of time and reheated before serving for a quick and easy meal.
Presentation Ideas
Serve kidney dish in a shallow bowl garnished with fresh parsley for a pop of color.
Pairing Recommendations
Pair kidney dish with a glass of red wine for a complete dining experience.
Storage and Reheating Instructions
Store leftover kidney dish in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.
Nutrition Information
Calories per serving
Calories: 150 per serving
Carbohydrates
Carbohydrates: 5g per serving
Fats
Fats: 8g per serving
Proteins
Proteins: 15g per serving
Vitamins and minerals
Kidney dish is a good source of iron, zinc, and vitamin B12.
Alergens
This recipe contains gluten from the flour used in the sauce.
Summary
Kidney dish is a nutrient-dense meal that provides a good balance of carbohydrates, fats, and proteins. It is a great source of essential vitamins and minerals, making it a healthy choice for a hearty meal.
Summary
Kidney dish is a classic recipe that is both flavorful and nutritious. With a rich sauce and tender kidneys, this dish is sure to become a favorite at your dinner table.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a chilly autumn day, and I was visiting my dear friend Margaret for tea. As we sat in her cozy kitchen, sipping on steaming cups of Earl Grey, Margaret suddenly got up and disappeared into her pantry.
She emerged a few moments later, holding a dusty old recipe book in her hands. With a mischievous twinkle in her eye, she flipped through the pages until she landed on a yellowed piece of paper with faded handwriting. "Ah, here it is," she said, tapping the page with her finger.
I leaned in closer, curious to see what had caught her attention. The recipe was for a dish simply called "Kidney Dish," and it called for just a handful of ingredients: kidney beans, tomatoes, onions, garlic, and a few spices. Margaret explained that it was a recipe passed down to her from her great-grandmother, who had learned it from a traveling merchant many years ago.
As Margaret read through the instructions, I couldn't help but marvel at the blend of flavors and textures in the dish. The kidney beans would provide a hearty base, while the tomatoes and onions would add sweetness and depth. The garlic would lend a pungent kick, and the spices would tie it all together in a symphony of flavors.
I begged Margaret to share the recipe with me, and she obliged with a smile. She wrote it down on a fresh piece of paper, and I tucked it away in my own recipe book, eager to try it out for myself.
When I got home that evening, I wasted no time in gathering the ingredients for the Kidney Dish. I chopped the onions and garlic, diced the tomatoes, and rinsed the kidney beans until they gleamed like rubies in my hand. I heated a skillet on the stove, drizzled in some olive oil, and sautéed the onions and garlic until they were golden and fragrant.
Next, I added the tomatoes and let them simmer until they had softened and released their juices. I sprinkled in the spices – a pinch of cumin, a dash of paprika, a hint of oregano – and let the flavors meld together in a rich, aromatic stew.
Finally, I stirred in the kidney beans and let them warm through, absorbing all the flavors of the dish. I couldn't resist sneaking a taste, and my taste buds exploded with delight at the complex layers of flavor. It was a dish unlike any I had ever tasted before – hearty, comforting, and utterly delicious.
As I sat down to enjoy my meal, I couldn't help but think of Margaret and her great-grandmother, and the generations of women who had lovingly prepared this dish before me. I felt a sense of connection to them, a shared bond forged through the simple act of cooking and sharing recipes.
From that day on, the Kidney Dish became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and impromptu dinners with friends. Each time I served it, I would share the story of how I learned the recipe, and my guests would listen with rapt attention, savoring every bite of the dish as if tasting history itself.
And so, the Kidney Dish became more than just a recipe to me – it became a link to the past, a reminder of the traditions and stories that are woven into the fabric of our lives. It taught me that food is not just sustenance, but a gateway to memories, connections, and love. And for that, I will always be grateful to Margaret, her great-grandmother, and the traveling merchant who first shared this delicious recipe with our family.
Categories
| Kidney Recipes | Onion Recipes | Romanian Meat Dishes | Romanian Recipes | Stock And Broth Recipes | Tomato Sauce Recipes | Wine Recipes |