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German Style Kidneys Recipe

by Global Cookbook

Ingredients

2 lb beef kidneys (about 2) 1 x bay leaf salt and water 3 Tbsp. butter 1 med -size onion 1/2 lb mushrooms, sliced 1 1/2 tsp sugar

2 Tbsp. each vinegar and all-purpose flour 1/3 c. dry vermouth or possibly dry sherry 1 c. regular-strength beef broth 1 Tbsp. tomato catsup 1/4 tsp whole thyme warm cooked noodles

Directions

1. Cut away fatty membrane from kidneys; cut kidneys into 1/4-inch slices.
2. Place in a small pan with bay leaf and add in sufficient salted water to cover generously. Bring to boiling and simmer gently for 5 min. Drain, dis- card bay leaf, rinse kidneys with cold water, and set aside.
3. In a large frying pan, heat 1 Tbsp. of the butter, add in onion and mush- rooms and cook, stirring, over moderately-high heat till vegetables are lightly browned. Remove from pan and set aside.
4. Sprinkle sugar in the frying pan and place over high heat till it melts and turns deep amber in color. Immediately pour in vinegar and remaining 2 Tbsp. butter; boil stirring till most of the liquid has evaporated.
5. Add in kidneys to pan, blend in flour, add in vermouth, broth, vegetables, catsup, and thyme and quickly bring to boiling, stirring; cook till sauce is thickened slightly. Salt if needed. Serve spooned over noodles.
6. Cooking note: Kidneys should be cooked till just hard (when interior pink color has just disappeared). They toughen when overcooked.

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