Best 2 Ol Mans Kidneys Recipes
Ol' Man's Kidneys is a classic Southern dish that's sure to warm your belly and soul. Made with tender beef kidneys, onions, and bell peppers, this savory stew is a hearty and flavorful meal that's perfect for a cold winter night. The addition of spices like paprika, garlic powder, and cayenne pepper gives it a nice kick, while the Worcestershire sauce and tomato sauce add a rich depth of flavor. This versatile dish can be served over rice, mashed potatoes, or egg noodles, and can be easily customized to your liking.
In this article, we'll provide you with three different recipes for Ol' Man's Kidneys, each with its own unique twist. The first recipe is a classic version of the dish, made with beef kidneys, onions, bell peppers, and spices. The second recipe adds a creamy touch with the addition of sour cream and cream cheese, while the third recipe incorporates a tangy flavor with the use of vinegar and brown sugar. No matter which recipe you choose, you're sure to enjoy this comforting and delicious Southern classic.
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
OL' MAN'S KIDNEYS
Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms.
Provided by Matthew Branch
Categories Lamb Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
- Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
- When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 7.2 g, Cholesterol 425.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 17.7 g, SaturatedFat 5.8 g, Sodium 169.3 mg, Sugar 2.6 g
Tips:
- Soak the kidneys in cold water for at least 2 hours before cooking. This will help to remove any impurities and blood from the kidneys.
- Use a sharp knife to remove the white membrane from the kidneys. This will help to improve the texture of the kidneys.
- Cook the kidneys in a flavorful liquid. This will help to add flavor to the kidneys and prevent them from becoming dry.
- Do not overcook the kidneys. Overcooked kidneys will become tough and chewy.
- Serve the kidneys with a variety of dipping sauces. This will allow your guests to choose the sauce that they prefer.
Conclusion:
Ol' Man's Kidneys is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make this classic Southern dish at home. So next time you're looking for a unique and flavorful meal, give Ol' Man's Kidneys a try!
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