Beef Kidneys &Potatoes

Click to Enlarge	Beef Kidneys & Potatoes Russia
	Serves Effort: Sched: DoAhead:	4 main ** 1-1/2 hr Yes	An excellent and easy to make dish for those of us who like beef kidneys. It can be eaten straight or accompanied by rice or even as a meaty sauce for pasta. If you accompany with rice make the sauce more liquid than if serving straight. It goes well with beer and a salad, but red wine works very well too.

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Beef Kidneys (1)
Potatoes (2)
Onions
Bacon, smoked
Oil
Butter
Salt
Pepper
Beer, light

Prep

Remove fat and membranes from BEEF KIDNEYS and slice about 3/8 inch thick. Soak in three changes of salted water for about 1/2 hour total.
Peel POTATOES and cut into bite size pieces. 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 spacious sauté pan heat OIL and BUTTER and fry Onions, stirring over moderate heat until translucent, than add Bacon and fry stirring for another 5 minutes or so, but onions should not start to color.
Stir in Kidneys, then Potatoes. 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 separate out fat (see Note-3). 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:

Beef Kidneys: For details on buying and preparation see my Beef Kidneys page.
Potatoes: I strongly favor White Rose potatoes for recipes of this sort. Russets and Yukons turn to mush while red potatoes may stay too firm. For details see my Potatoes page.
Fat Separation: This step is mine and would certainly not be done in old Russia - the fat would be prized for extra energy for hard labor and against the winter cold.