I like Kidney Stew because my mother liked Kidney Stew. My brother and sister hated it and when we were poor under fed kids which was the last time I was underfed in my life until I adapted my new lifestyle of portion controlled meals, this was the only meal where I actually got enough meat to eat.
Seems, my sister and brother hated kidneys so bad that I could trade one piece of carrot or one potato for a couple of pieces of their kidneys. So I ended up with all their meat and still retained some of my potatoes and carrots. When I mention that I still make kidney stew, and have actually ordered kidneys in mustard sauce as an appetizer, it just confirmed to them that I am still nuts. Well, Mom lived to be 93 years old with her mind still functioning so she must have been doing something right with her diet.
The recipe is a standard stew recipe with a few adaptations to make allow for cooking in my coffeepot. The single biggest one being to stew the kidneys n olive oil and rum for a couple of hours to tenderize them and avoid that rubbery texture you can get when you cook kidneys too fast at high temperatures.
1 T Butter
1 T flour
2 Potatoes cut into bite sized pieces
2 Carrots coined
1 tsp salt
6 cups water
1 pound kidneys (trim off all the fat and cut into bite sized pieces)
1 T crushed garlic or 3 cloves minced
1 onion rough cut
1 oz Rum
2 T olive oil
2 stalks of celery cut into small pieces
1 bay leaf
1 beef bullion cube
12 oz of water
1. Let the butter come to room temperature then mix in the flour until a smooth paste. Let sit at room temperature until needed.
2. Wash then peal the potatoes or not, it’s your choice. Cut the potatoes into bite sized pieces.
3. Wash then slice carrots into coined pieces.
4. Add carrots and potatoes to coffeepot with salt and pass about 6-8 cups of clean water through the coffeemaker.
5. When done, cover with foil and cook covered for about 2 hours until soft.
6. While waiting, all of the fat has to be cut off the kidneys prior to cooking. This is a tedious process so go slowly until you get the knack of it. Cut the kidneys into bite sized pieces
7. When done drain the potatoes and carrots and set aside.
8. Add the kidneys,onions, garlic, olive oil, rum, bay and celery to the pot.
9. Cook covered for 2-4 hours, until tender.
10. Add bullion to the pot and then pass the 12 ounces of water through the coffeemaker.
12. When water is done steaming mix it into the flour and water mixture in the bowl until you get a smooth gravy.
13. Add the carrots and potatoes to the pot and return the gravy to the coffeepot. Cook covered for a couple more hours.
If you like kidneys, you will love kidney stew. If you have never tried it, they are very inexpensive to cook and you just may like them. They are in the same texture and flavor range as beef liver. For me, they also bring back fond memories of my Mother.