ᐉ How to cook beef kidneys, tasty and odorless

Description

Beef kidneys are a large offal that is not in great demand in cooking due to its specific aroma. However, many chefs know that if the kidneys are properly soaked, they can be used to prepare many delicious dishes. The offal responds well to any heat treatment; it can be fried, stewed with vegetables, boiled, and baked. Kidneys are distinguished by a composition rich in vitamins, as well as proteins and minerals, with a low content of fats and carbohydrates, which makes them not just dietary, but also healthy.

With mushrooms in creamy sauce

Kidneys cooked with mushrooms in creamy sauce are a protein-rich dish. With a low calorie content, it can saturate the body with a large amount of useful substances.

Composition of ingredients

Product set:

What can be added and changed in the composition

Instead of cream, you can use sour cream in the recipe, and replace the champignons with wild mushrooms (some types need to be boiled first). It is worth trying to add a little dry marjoram, which will add taste and aroma.

Step-by-step cooking process

Step-by-step preparation:

Decoration and serving rules

Creamy mushroom sauce goes well with buckwheat porridge and mashed potatoes. They must be placed on the plate first, and the finished offal dish should be distributed on top.

Do you eat beef kidneys?

Once the white film and fat layer have been removed from the surface of the beef kidneys, they are soaked to get rid of the unpleasant odor. After this, you can prepare a wide variety of dishes from the kidneys, where the offal can act as both a main and an additional ingredient.

The most popular dishes with beef kidneys are beef stroganoff, rassolnik, solyanka, and julienne. In addition, the offal can be used as a basis for preparing gravies, fillings for pies and pies, etc.

a brief description of

Beef kidneys from a young cow are a delicacy with low calorie content (84 kcal per 100 grams). They are distinguished by their large size, special taste and specific aroma.

What do they look like?

The shiny surface of beef kidneys is almost as smooth as that of pork kidneys. The product can weigh from 500 g to 1 kg. There are many grooves on the surface of the bud, so deep that it appears as if it consists of several separate pieces held together.

The color of the bud is dark red, sometimes brownish. The surface is coated in a layer of fat, but this is usually trimmed off before the offal is sold. The buds are also covered with a whitish film. © https://ydoo.info/product/govyazhi-pochki.html Blood vessels are located both on the surface and inside the beef kidney.

Beef kidneys do not have the most pleasant taste if the offal is not soaked before cooking. After soaking, they lose their characteristic taste, which appears due to the direct function of the kidneys in the animal’s body.

Properly prepared offal has a delicate structure and a pleasant taste, similar to beef liver.

Smell

Raw buds have a specific, unpleasant odor of urine. The darker the color of the offal, the stronger the aroma.

How to choose?

When buying fresh beef kidneys, you should pay attention to:

Integrity. The kidneys must be intact, without mechanical damage or any other defects.

Color. High-quality buds are distinguished by a uniform, rich color without darkened or lighter areas. The shade can range from light brown to brown.

Shine. The surface of fresh buds should be shiny. It is not advisable to buy by-products with a matte shell.

Bruising. The presence of bruises and bruises on the surface of the kidney indicates that the product was stored incorrectly, or it has been lying on the counter for a long time.

It is impossible to determine the quality of a product by its aroma because of its specificity, which will overpower any other smell.

How to store?

To preserve the beneficial properties of beef kidneys and avoid spoilage of the product, it is necessary not to neglect the storage conditions and periods.

Conditions

Fresh buds cannot be stored in a form that has not been cleared of the top layer, so the offal must be immediately washed and removed from films, dense vessels and other inedible parts. You can also immediately cut into small pieces and keep in the refrigerator in a container with cold water.

Fresh buds are stored in the refrigerator for no more than a day or two, so it is better to immediately use the product for cooking.

Can it be frozen?

Kidneys can be stored frozen for up to six months. However, before putting them in the freezer, the offal must be thoroughly washed and cleaned of all excess. After long-term freezing, the taste of beef kidneys will deteriorate a little, but not significantly.

How to prepare for cooking?

To make a dish of beef kidneys tasty, you need to properly wash, soak and cut them.

How to rinse?

After the fat layer and white film have been removed from the surface (if this was not done before sale), it is necessary to place the kidneys in a deep container and fill with cold water. Then you need to carefully treat the surface of the kidneys with your fingertips, washing away the slightest traces of mucus, debris, bile or blood, without missing deep grooves.

How to properly soak for odor?

Soaking helps get rid of the concentrated urine odor that lingers in the kidneys for a long time.

In water

Large buds need to be cut in half; on small ones, it is enough to make several deep cuts, which will help speed up the process of washing out residual urine. The offal is placed in a glass or plastic container, filled to the top with water and placed in the refrigerator. It is not recommended to use metal containers, as the buds will have a metallic taste.

Cooking methods

The kidneys of a young cow can be prepared in many ways: boiled, fried in a frying pan or on the grill, stewed in sauce, baked in the oven or in a slow cooker.

How to cook?

Before you start cooking, the kidneys must be cleaned of everything inedible, soaked, rinsed thoroughly again under running water and cut into small pieces. If you cook whole kidneys, it will take more time, and all the veins and vessels remaining inside will become tough and spoil the taste of the offal.

In addition, it is not recommended to cook kidneys together with other offal, as this may spoil the taste of all ingredients.

The chopped pieces should be poured with cold water so as to cover the ingredient by approximately 2 cm. Then put on medium heat, bring to a boil and continue to cook for 5 minutes. Then you need to drain the water and wash the pan. Next, the pieces should be returned to the container, filled with hot water and put on fire. When the liquid begins to boil, reduce the heat to low and cook for 45 minutes (until tender).

How to fry?

Pre-cleaned and soaked beef kidneys need to be cut into pieces, which are easy to make if you cut along the grooves. You need to fry the product in a hot frying pan in vegetable or butter.

Cooking time takes 5-10 minutes depending on the size of the pieces. The inside of the bud should remain pink. During the frying process, you need to stir the pieces periodically. If you want to serve the kidneys along with fried onions or other vegetables, then you need to cook the products in two different frying pans and combine them together only in the last 2 minutes of frying.

How to put it out?

Tasty and tender kidneys are obtained only after preliminary soaking. You can stew the offal in a deep frying pan along with various vegetables, for example, carrots, onions and sweet peppers.

The kidneys should be cut into small pieces, the vegetables should be peeled and cut into cubes of any size. First you need to fry the vegetables until they become softer. Then you need to add the kidneys, a little flour (as a thickener), mix and fry for 7-10 minutes. After this, you should pour boiling water so that all the ingredients are covered, add spices to taste, stir, and then cover the container with a lid, reduce the heat to low and simmer for half an hour (until ready).

There is no need to pre-fry or boil the kidneys.

How to cook in a slow cooker?

Using a slow cooker, beef kidneys can be boiled and stewed.

Cooking. Cleaned and soaked kidneys need to be cut into pieces, poured into a multicooker bowl and added cold water. Next, you should set the “Cooking”, “Soup” or “Steam” mode for 5-7 minutes. When the water boils, you need to turn off the program and drain the water from the bowl, thoroughly rinsing the container and kidneys. Then you need to fill the ingredients again with clean water, add spices to taste and turn on the “Cooking” mode for 50 minutes.

Extinguishing. The kidneys turn out tender if you stew them in tomato juice with onions and carrots. Vegetables and kidneys need to be cut into small pieces. Then pour a small amount of vegetable oil into the bowl and first fry the vegetables in the “Fry” mode for 10 minutes, stirring occasionally. Then add slices of kidneys, mix, pour in half a liter of tomato juice (or paste diluted with water), add bay leaves, peppercorns, salt and any spices of your choice. Then you need to turn on the “Extinguishing” mode and set the time to 45 minutes. At the end of the program, the dish is ready.

How to bake in the oven?

You can bake kidneys with potatoes and onions. To do this, you need to clean and soak the offal, and then boil it a little. The kidneys need to be filled with clean cold water, placed on the stove, wait until the water begins to boil, remove from heat and change the water to fresh water. Do the same procedure again. After this, you should cut the offal into small pieces, cutting out all inedible parts.

Potatoes and onions need to be peeled and cut into slices. Pour a little vegetable oil into the baking container and distribute evenly over the walls and bottom of the pan. Season the chopped kidneys with spices for every taste and mix, then place them on the bottom of the container. Place a layer of onion on top, and on top of it - potato slices seasoned with salt and pepper. Then you need to pour about 50 ml of water into the mold and pour sour cream over all the ingredients.

Stewed with tomato paste

Pork kidneys are suitable for cooking goulash with tomato sauce in a frying pan. There are several recipes with different ingredients. Below is an option with onions and carrots.

Composition of ingredients

Ingredients:

What can be added and changed in the composition

The taste of goulash can be enhanced by adding a little sour cream to the composition. There are recipes where vegetables are not used, but are simply cooked with tomato sauce, thickening it with fried flour.

Step-by-step cooking process

The whole cooking process:

Decoration and serving rules

Housewives love to serve this dish with boiled pasta or mashed potatoes, always sprinkled with chopped herbs.

Benefits and harms to human health

The composition of beef kidneys is rich in micro- and macroelements, as well as vitamins, thanks to which the systematic consumption of dishes with the addition of this offal will have a positive effect on well-being and health, namely:

the immune system will be strengthened, the functioning of protective processes in the body will improve;

the functioning of the thyroid gland will improve;

hormone production is normalized;

the body will be saturated with vitamins;

the functioning of metabolic processes will improve;

the likelihood of developing cancer cells will decrease;

the body will be cleansed of waste and toxins, as well as products of biological decay;

the functioning of the stomach and intestines will improve;

the walls of blood vessels will be strengthened;

regeneration processes will accelerate;

the condition of the nervous system will improve.

The presence of beef kidneys in children's diet stimulates the growth process. In addition, if you consume kidneys while following a diet, you can saturate your body with nutrients and beneficial substances and at the same time lose weight without compromising your health.

The recommended daily intake is 100 grams of kidneys.

To feel the positive effects, it is enough to eat the offal several times a week. Abuse of kidneys can lead to increased cholesterol levels in the blood, as well as congestion of blood vessels, so people suffering from heart disease should avoid using the product. People with high blood pressure should also add kidneys to their diet with caution.

In addition, it is contraindicated to consume by-products for those diagnosed with gout, atherosclerosis or glaucoma, as well as for people with allergies or individual intolerance to beef kidneys and the components of their chemical composition.

Chemical composition and calorie content

There are few products that can compete with pork kidneys in terms of composition and benefits. There is slightly less protein than tenderloin, but a huge amount of vitamins and minerals. It’s no joke, a hundred-gram serving will provide five daily requirements for B12, necessary for normal hematopoiesis, and three and a half doses of selenium, a powerful antioxidant.

Calorie content of 100 g is only 92 kilocalories or 5.9% of the RSP. Nutritional value is presented in the table.

Name	Weight, g	% Daily Value
Squirrels	15	16,6
Fats	3,6	5,37
Carbohydrates	2,7	1,93
Alimentary fiber

The vitamin composition is very rich. There is a lot of riboflavin, pyridoxine, and other B vitamins. In terms of biotin (B7) content, kidneys are ahead of the best sources (soybeans, chicken egg yolks, pork heart, corn), second only to liver.

Name	Weight per 100 g, mg	% of norm
A	10,2	11,3
B1	0,29	19,3
B2	1,6	87,6
B5	3	60
B6	0,58	29
B12	1,5	500
C	10	11,1
E	0,6	4
H	14	280
PP	11,4	57

The balance of minerals is also pleasing. There is a lot of iron and molybdenum, which improves its absorption. And high cobalt is necessary for the heart and helps avoid thyroid dysfunction (normalizes the production of thyroxine).

Element	Amount, mg	% of need
Potassium	248	9,9
Magnesium	22	5,5
Phosphorus	226	28,3
Iron	7,5	41,7
Cobalt	0,8	80
Copper	37	37
Molybdenum	4,5	64,3
Selenium	19	345
Zinc	2	16,7

The “fly in the ointment” can be considered an increased concentration of sterols. Cholesterol here is 200 mg, which is 2/3 of the daily requirement.

Cooking process

Fried beef kidneys are a real delicacy, but it takes a lot of work to prepare! The kidneys are soaked for 1.5 hours using acid: vinegar or lemon juice, and the water is periodically drained and new water is added. The offal should give off its musky smell to the liquid so that it is not felt in the finished dish. After that, it is boiled for the same time, and the boiling water also changes - about 2-3 times. The use of spices and herbs is considered mandatory - they impart their aromas to the meat product.

Ready fried kidneys taste like real liver; they give the tart taste to liver sausage!

If you have pork or beef offal, cook it according to this recipe, but be sure to soak it. Many cooks also add pickled cucumbers when frying - I have not tried fried kidneys with this component, but if you want to experiment, you can easily afford it by adding sliced pickled cucumbers after the slices of boiled kidneys are fried.

Be sure to fry the sliced boiled offal only with the lid closed, as the slices begin to shoot and jump out of the pan!

So, prepare the necessary ingredients and let's start cooking!

Rinse the kidneys in water, remove the films from them with a knife, and place the kidneys in a deep container. Fill with cold water, add 9% vinegar or lemon juice in the same volume, leave for 30-60 minutes. Then drain the liquid, pour in another and add vinegar again, leave the offal in the water for the same amount of time. In my case, the ratio was: 350 ml of water per 25 ml of acid (both times).

After this, rinse it and cut it into pieces, put it in a saucepan or cauldron. Add salt, bay leaves, black peppercorns. Pour in warm water and place the container on the stove. Bring to a boil and cook for 15-20 minutes. Then drain the water, rinse the parts of the kidneys and fill them with warm water again. Boil for another 40 minutes and drain the liquid again. Repeat the manipulations about 3 times. I recommend turning on the hood or opening the window, as a heavy smell will float through the kitchen. The total cooking time for kidneys is from 1.5 to 2 hours.

Once the kidneys are ready, turn off the heat and cool them to a moderate temperature.

Heat a frying pan with vegetable oil and place the sliced boiled offal into it.

Peel the onion, rinse in water and cut into half rings. Add to the pan. Stir and immediately cover the container with a lid.

Fry until golden brown for 5-6 minutes.

Place the fried beef kidneys on a plate and sprinkle with chopped herbs, serve hot.

With vegetables

Many gourmets like pork kidneys (cooking recipes in a frying pan are suitable for a full meal) with vegetables, and you can choose the composition of the dish yourself.

Composition of ingredients

Product set:

What can be added and changed in the composition

The taste and aroma of the dish can be enhanced by adding spices, herbs and a little garlic. It is also allowed to replace pickles with fresh vegetables.

Step-by-step cooking process

Detailed description of the recipe:

Decoration and serving rules

The stew should be served in deep plates, distributing vegetables with offal and aromatic broth in equal quantities. Place a bowl of chopped herbs on the table so that each guest can independently add the required amount to their bowl.

Master class: how to cook odorless beef (veal) kidneys

Do you remember how often you cook kidneys? Probably rarely or never at all. This is not surprising, because they have gained the reputation of a very dubious dish. A strange, pungent smell, chews like rubber; it is unlikely that a hostess who values her reputation would risk serving such a treat to her guests.

But, to paraphrase an old joke, we say: You simply don’t know how to cook them. And here are some tips on how to cook odorless beef kidneys, but with excellent taste.

With pickles

Pork kidneys, recipes for cooking them in a frying pan can be classified as delicacies, can be stewed with pickles. Some may find the dish similar to the basics, but in terms of its beneficial composition it is much better.

Composition of ingredients

Compound:

What can be added and changed in the composition

The glaze in this recipe can only be made from sour cream or tomato paste. Lovers of aromatic dishes should add garlic, spices and herbs.

Step-by-step cooking process

Detailed Guide:

Decoration and serving rules

Some gourmets like to eat such kidneys as an independent dish, but it is better to boil young potatoes separately or make mashed potatoes.

Careful selection

The most important stage in our business is the purchase of this by-product. Good fresh beef kidneys should be deep red-brown in color, granular and shiny. They should not have dark or bluish spots. But the white streaks of fat are completely natural, but you will need to get rid of them later.

Buy only fresh kidneys (they should be stored in the store for no more than a day) and cook them on the same day. We recommend that you avoid frozen offal.

If you manage to get veal kidneys rather than beef kidneys, then they will not require special preparation before cooking, since they have not yet had time to accumulate all those substances that repel this amazing product with their smell. In general, the younger the cow, the better.

What are the benefits of pork kidneys?

They are classified as by-products of the first category, such as tongue, liver and heart. They are rich in nutrients and contain omega-3 fatty acids. The composition includes essential amino acids and other biologically active components.

Properly prepared meals increase immunity, improve endurance, and support the functioning of the cardiovascular system. They are low-calorie and suitable for dietary nutrition.

Kidneys are very useful, but most of our compatriots consider them second-class food (“we live poorly,” yeah). Here is an incomplete list of the healing properties of the product:

Kidneys are suitable for sports nutrition as a valuable source of amino acids. They are high in niacin, which prevents diabetes and migraine attacks.

There are no special contraindications for use. The exception is high blood cholesterol.

With this I say goodbye. I told you about pork kidneys and how to cook them, now you know. I advise you to take a closer look at them. I'm sure you won't regret it!

Source

Getting rid of the smell

We thoroughly wash the kidneys and dry them with a paper towel (this will make it easier to work with them later).
Carefully cut off all the outer white fat and do not use it further in cooking.
We make several cuts on the kidney or cut it into slices, depending on what we will cook from them next.
We remove all detected fat and veins (very carefully so as not to damage the structure of the kidney itself).
If we got this offal from an old cow and have an unpleasant odor, it makes sense to soak it

Option 1: Boiling water

First you need to soak the kidneys in plain water for 2-12 hours.
Then rinse, add water again and bring to a boil over high heat.
Immediately after this, drain the water and repeat the previous step.
These manipulations should rid the product of odor. Then proceed according to the chosen recipe.

Option 2: Vinegar

Pour 300-400 ml of white vinegar into a container and add 2 tbsp. salt. Rinse the kidneys thoroughly until the water becomes cloudy.
Move our container under running water and rinse for about 15-20 minutes.

Option 3: Milk

Pour milk over beef kidneys and leave for an hour.
Rinse thoroughly and continue working according to the recipe.

Let us remind you once again that the younger the cow, and the fresher the kidney, the less likely it is that there will be an unpleasant odor at all, and there will simply be no need for all these manipulations.

Beef Kidney Recipes

There are three rules to remember when working with this product:

Kidneys love sour cream.
Kidneys love to be stewed.
The longer you stew them (boil, fry), the “rubberier” they become.

Of course, these rules should not limit you in the method of preparation, you can boil or fry them, but a dish stewed in sour cream will be the most tender and refined.

Here are a couple of recipes for fairly simple but very tasty dishes made from beef kidneys.

Stewed beef kidneys with sour cream

Ingredients:

1 kidney
1 onion
200 g sour cream
1 tbsp. wheat flour
3 tbsp. vegetable oil
a couple of garlic cloves
2 tbsp. chopped fresh parsley
salt and pepper

Cooking:

Cut the kidney lobes into thin slices.
Lightly fry them (you can either in a frying pan or in a saucepan). You can’t fry them for a long time, because they will become tough. Make sure there is no excess liquid and drain if necessary.
At the same time, heat the oil in a cauldron, add chopped onion and crushed garlic and sauté until the onion becomes transparent.
Add kidneys, parsley, flour, pepper and salt, pour sour cream.
Simmer for 5-7 minutes, stirring. If the sour cream is too thick, you can dilute it a little with boiled water.
Serve with potatoes or mushrooms.

Here is a video with the recipe.

French-style veal kidneys with potato gratin

0.5 kg kidneys
250 g cream
2 tbsp. olive oil
1 red onion
1 tsp Dijon mustard (with grains)
1 tbsp. currant jam
Pepper, (preferably cayenne), salt

800 g potatoes
3 regular onions
30 g grated cheese
2 glasses of milk
100 ml cream
1 clove of garlic
2 tbsp. olive oil
1 tbsp. melted butter
black pepper, salt, nutmeg

Preparing the gratin:

While the oven is heating up to 200˚C, bring the milk to a boil in a saucepan and cut the potatoes into slices.
Throw the chopped potatoes into milk and add crushed garlic. Cook for 6-7 minutes.
At this time, cut the onion into rings and heat the cream.
Pour oil (both vegetable and butter) into a baking tray, add onion and lightly fry.
Transfer the potatoes to a tray, mix with onions, add seasonings.
Pour in heated cream and sprinkle with grated cheese.
We put the tray in the oven for 10-12 minutes, and at this time we prepare the main dish.

Preparing the kidneys:

Cut the prepared kidneys into 2-3 large pieces.
Finely chop the red onion and fry it in a saucepan for a couple of minutes.
Add the kidneys and fry for a few minutes until they are browned. Carefully drain off the excess liquid.
Add the remaining ingredients, mix and simmer for 5-7 minutes.
By this time, the gratin should already be ready, so serve them immediately together.

This is how previously suspicious beef kidneys turn into an exquisite holiday dish. And the devil is not as scary as he is painted.

Stewed with sour cream

Pork kidneys (recipes for cooking in a frying pan are suitable for everyday menus), stewed with sour cream - a dish worthy of a queen. Here, only the preparation will take a lot of time, and the heat treatment process itself will not be noticeable.