Kidney Stew

Hungarian Kidney Stew Recipe with Pork and Paprika

Region / culture: Hungary | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 4

Introduction

Kidney stew is a hearty and flavorful dish that has been enjoyed for centuries. Made with tender kidney meat, onions, and a blend of spices, this stew is a comforting and satisfying meal that is perfect for a cold winter's day.

History

Kidney stew has a long history and can be traced back to medieval times when offal meats were commonly used in cooking. Kidneys were a popular choice due to their rich flavor and affordability. Over the years, kidney stew has evolved and adapted to different culinary traditions, but it remains a beloved dish in many cultures.

Ingredients

5 or 6 pork kidneys
1 large onion, chopped
4 tbsp lard
1 tbsp paprika
0.5 tsp salt
a little black pepper
2 bay leaves
good pinch of mace
enough water to cover
2 tbsp flour
2 tbsp soft butter
sour cream
dumplings or cooked potatoes

How to prepare

Soak the kidneys in milk for an hour and discard the milk.
Dry the kidneys and remove any membrane, tubes, tough tissue, and as much fat as possible.
Slice the kidneys and cut them into small cubes (smaller than dice).
In a stew pot, melt 4 tbsp of lard and cook the onion until transparent.
Put the kidney dice into the lard with onions and sprinkle paprika and salt over all.
Cook for a few minutes to lightly brown the kidneys, then add bay leaves and mace.
Add enough water to cover and slowly cook for 30 to 45 minutes.
After 30 minutes, check if the kidney dice is tender and cooked. If it is done, remove from heat.
If it is too soft, continue cooking for another 15 minutes. You do not want the kidneys to get tough.
Stir two tablespoons of flour into a cup with 2 tbsp of soft butter. Make a roux by blending the flour and butter until well mixed.
Stir this into the kidney stew and let it cook until it thickens.
Remove the bay leaves.

Variations

Add diced carrots, celery, or mushrooms for extra flavor and texture.
Use different spices such as cumin, coriander, or thyme to change up the flavor profile.
Substitute beef or lamb kidneys for a different taste and texture.

Cooking Tips & Tricks

Soaking the kidneys in milk helps to remove any strong flavors and tenderize the meat.

- Be sure to remove any tough tissue or fat from the kidneys before cooking.

- Cooking the stew slowly over low heat allows the flavors to develop and the meat to become tender.

- Adding a roux at the end of cooking helps to thicken the stew and create a rich, velvety texture.

Serving Suggestions

Kidney stew is traditionally served with dumplings or cooked potatoes, which help to soak up the flavorful sauce. A dollop of sour cream on top adds a creamy and tangy contrast to the rich stew.

Cooking Techniques

Slow cooking the stew over low heat helps to tenderize the kidney meat and develop the flavors.

- Making a roux with flour and butter helps to thicken the stew and create a velvety texture.

Ingredient Substitutions

If you can't find kidneys, you can use beef or lamb stew meat as a substitute.

- Olive oil can be used instead of lard for a lighter option.

- Cornstarch can be used in place of flour to thicken the stew for a gluten-free option.

Make Ahead Tips

Kidney stew can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve kidney stew in a bowl with a sprinkle of fresh parsley or chives on top for a pop of color. A crusty bread or side salad can also be served alongside the stew for a complete meal.

Pairing Recommendations

Kidney stew pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot. A side of crusty bread or buttered noodles complements the rich flavors of the stew.

Storage and Reheating Instructions

Store leftover kidney stew in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

A serving of kidney stew typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Kidney stew is a low-carb dish, with only a small amount of carbohydrates coming from the onions and flour used to thicken the stew.

Fats

Kidney stew is a rich dish that contains a moderate amount of fats from the lard, butter, and kidney meat. These fats add flavor and richness to the stew.

Proteins

Kidney stew is a high-protein dish, with the kidney meat providing a good source of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Kidney stew is a good source of iron, zinc, and vitamin B12, which are important nutrients for overall health. These vitamins and minerals help to support the immune system and promote healthy red blood cell production.

Alergens

Kidney stew may contain allergens such as dairy (from the milk used to soak the kidneys) and gluten (from the flour used to thicken the stew). Be sure to check for any allergens before consuming.

Summary

Overall, kidney stew is a nutritious and satisfying dish that provides a good balance of protein, fats, and essential vitamins and minerals. Enjoying this stew in moderation as part of a balanced diet can be a delicious and nourishing meal.

Summary

Kidney stew is a classic dish that is rich in flavor and nutrients. With a few simple ingredients and some patience, you can create a delicious and satisfying meal that is sure to warm you up on a cold day. Enjoy this hearty stew with your favorite side dishes and a glass of wine for a comforting and memorable dining experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Kidney Stew. It was a cold, blustery day in the middle of winter when I found myself rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, I came across a handwritten recipe titled "Kidney Stew" and my curiosity was instantly piqued.

Growing up, I had never been a fan of organ meats. The thought of eating kidneys made my stomach churn, but something about this recipe intrigued me. Perhaps it was the challenge of trying something new, or maybe it was the nostalgia of reading my grandmother's handwriting. Whatever the reason, I decided to give it a try.

The ingredients were simple enough: kidneys, onions, carrots, potatoes, and a few herbs and spices. I had never cooked with kidneys before, so I made a trip to the local butcher to pick up a fresh pair. The butcher, a kind old man with a twinkle in his eye, shared with me his own tips for preparing kidneys and wished me luck with my culinary experiment.

Back in my kitchen, I set to work. I carefully cleaned and trimmed the kidneys, removing any excess fat and membrane. As I sliced them into bite-sized pieces, I couldn't help but marvel at their unique texture and rich aroma. Despite my initial apprehension, I found myself growing more and more excited to see how they would transform in the stew.

I sautéed the onions and carrots in a large pot, the sizzling sound filling the room with a comforting warmth. The sweet smell of caramelizing vegetables mingled with the earthy scent of the kidneys, creating a heady mix of flavors that made my mouth water. I added in the kidneys, stirring them gently to ensure they cooked evenly and absorbed the savory flavors of the vegetables.

Next came the potatoes, peeled and diced into hearty chunks that would add a satisfying heft to the stew. I sprinkled in a pinch of thyme and a dash of Worcestershire sauce, stirring everything together until the ingredients melded into a fragrant symphony of tastes and aromas. The stew simmered on the stove, filling my home with a tantalizing scent that made me feel as though I had been transported back in time to my grandmother's kitchen.

As I ladled the stew into bowls and garnished it with a sprinkle of fresh parsley, I couldn't help but feel a sense of pride and accomplishment. I had conquered my fear of cooking with organ meats and created a dish that was not only delicious but also deeply satisfying. The first spoonful of Kidney Stew melted in my mouth, the tender pieces of kidney mingling with the vegetables and herbs in a dance of flavors that was both familiar and new.

From that day on, Kidney Stew became a staple in my cooking repertoire. I shared the recipe with friends and family, who were initially hesitant but soon became converts after their first taste. The dish became a symbol of my willingness to try new things and step outside of my culinary comfort zone, a reminder that sometimes the most unexpected ingredients can lead to the most delightful surprises.

As I sit here now, reflecting on that fateful day when I discovered the recipe for Kidney Stew, I am filled with gratitude for the journey that brought me to this moment. Cooking has always been a source of joy and creativity for me, a way to connect with my past and create new memories for the future. And as I continue to experiment with new recipes and flavors, I know that the thrill of discovery will always be there, waiting for me to stumble upon the next delicious surprise.