Beef Kidneys &Potatoes

Click to Enlarge	Beef Kidneys & Potatoes Russia
	Serves Effort: Sched: DoAhead:	4 main ** 1-1/4 hr Yes		An excellent and easy to make dish for those of us who like (and can find) beef kidneys. It can be eaten straight or accompanied by rice. If you accompany with rice make the sauce more liquid than if serving straight. It goes well with beer and a salad, but wine is fine too.

1
1-1/2
6
4
1
1
tt
1/8
12

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#
oz
oz
T
T

t
oz

Beef Kidneys
Potatoes waxy
Onions
Bacon smoked
Oil
Butter
Salt
Pepper
Beer light

Prep

Slice BEEF KIDNEYS about 3/8 inch thick. Remove as much of the fat and plumbing as you can. Soak in three changes of salted water for about 1/2 hour.
Peel POTATOES and cut into bite size peices. Keep in water acidified with a little citric acid or lemon juice if you will be holding them for awhile.
Chop ONIONS medium.
Chop BACON course.

Run

In a skillet, heat OIL and BUTTER and fry Onions stirring until soft, than add Bacon and fry stirring for another 5 minutes or so, but onions should not start to color.
Add Potatoes and Kidneys, continue to fry stirring for another 5 minutes or so.
Season with Salt and Pepper to taste, add BEER and simmer tightly covered for about 45 minutes.
Pour the liquid into your gravy separator and remove fat. Pour the defatted liquid back into the pan and stir just enough for the potatoes to thicken the sauce to the degree you desire (more liquid if served with rice).

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch