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Bahama Kidneys In Red Wine

Yield 4 servings


  • 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

How to Make It

  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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