Bahama Kidneys In Red Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1/2- to 1-pound) beef kidney |
2 cups water |
3 tablespoons apple cider vinegar |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped onion |
1 clove garlic, minced |
3 tablespoons butter or margarine |
1/8 teaspoon ground thyme |
1 bay leaf |
2/3 cup beef broth |
1/2 cup burgundy or other dry red wine |
hot cooked noodles |
Directions:
1. Remove and discard any fatty tissue from kidney. Combine water and vinegar; soak kidney in water-vinegar mixture 1 hour. Drain well.
2. Slice kidney in 1/4-inch-thick slices. Combine flour, salt, and pepper; dredge kidney in flour mixture. Set aside.
3. Sauté onion and garlic in butter in a large skillet over medium heat. Add kidney; cook over low heat 5 minutes or until browned, turning occasionally. Add thyme, bay leaf, beef broth, and wine; cover and simmer 30 minutes or until kidney is tender. Remove and discard bay leaf. Serve over hot cooked noodles.
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