How to cook beef brains, steak or beef kidneys. Recipe

From beef kidneys you can make a tasty hearty lunch. There are many recipes, guided by which prepare a variety of dishes, for example stews or soups. A pie with minced kidney is very popular. Elastic slices of kidneys with special sauces or mushrooms, onions and parsley are an excellent main dish or snack. But you need to know how to prepare them properly, so that they are tender, juicy and at the same time well-cooked. The technology is somewhat different from the one based on which the beef steak is fried. Before cooking, remove excess fat and film from the kidneys. If the buds are boiled, then the first water must be drained, and the kidneys are poured with a fresh portion of water, after which the process of heat treatment continues.

Recipe 1

It is very important to get rid of a possible unpleasant odor, so the kidneys are soaked. It must be done to prepare delicious beef buds. Recipe processing and ingredients:

• 1 beef kidney;
• 2 cloves of garlic, cut finely with a knife;
• 1 small onion, cut into small pieces;
• 2 tablespoons butter;
• 1 liter of kefir.

The kidney is cleaned from the film, the vessels, fat are cut out, soaked twice in cold water for 3 hours (water is drained and not used), soaked in kefir for 4 hours, kefir is drained and discarded, washed in cold water. Slice plastics 1 cm thick and laid. Mix the onion and garlic in a bowl. In a frying pan, oil is heated over medium heat. Add the onions and garlic, brown until brownish. Spread the kidneys in a frying pan and cook for 5 minutes under the lid. Stir and continue to stew to the same brown shade of all the pieces. The main condition is not to digest, then the beef buds will remain elastic. The recipe is simple, but requires some experience to determine the readiness of the product.

Recipe 2

With porcini mushrooms and onions, delicious and delicate beef buds are obtained. Recipe for cooking 4 servings:

• 750 g of beef kidney;
• 3 table spoons of red wine vinegar;
• 1 cup of dried white mushrooms (can be replaced with other dried mushrooms) ;
• olive oil;
• 4 small yellow bulbs are peeled and thinly sliced;
• Fine sea salt;
• 80 ml of red wine;
• 2 cloves of garlic is cleaned and finely chopped;
• 3 table spoons strong Dijon mustard ;
• 1 tablespoon sour cream or cream;
• pepper;
• Leaves of a small bunch of parsley, cut into pieces.

Separate the kidneys from white fat, clean the film, remove the vessels and cut them thinly. Transfer to a colander, washed in running water, after which the beef kidneys are soaked. The recipe is somewhat different from the previous one: in a saucepan, 3 cups of water is brought to a boil, vinegar is added, mixed and the kidneys are poured, shaking the colander, washed with running water. Repeat three times. This way of blanching will help to get rid of unpleasant aftertaste and smell. Before preparing the kidneys, you need to dry it lightly. The mushrooms are spread in a small heat-resistant bowl and poured a little boiling water to cover them only (a lot of water is not needed, otherwise the sauce will be too liquid), set aside. Heat a little olive oil in a frying pan over medium heat, add the onion, cover and cook until soft and translucent, stir until it turns brown. As soon as it begins to appear, some water is poured into it. Finished onions are transferred to a bowl, and the frying pan is wiped with a paper towel and again put on medium heat, add a little oil, heat it and fry the buds for 5 minutes, stirring frequently. Season with salt and spread mushrooms (along with the liquid in which they are soaked) cooked onions, red wine and garlic. Bring to a boil and cook for another 10 minutes for a small fire without covering it with a lid. Add mustard and cream, cook a minute further. If sour cream is used, do not boil the mixture, otherwise the sauce will curdle. Sprinkle lightly with pepper. Served on pasta or mashed potatoes. Decorate with parsley.

Recipe 3

Very tasty fried beef brains. For 2 servings you will need products:

• 1 beef brain;
• 1 cup of flour;
• 2 clove of garlic, finely chopped;
• ½ a bunch of parsley, cut finely;
• 1 lemon;
• 100 g of salted oil;
• salt;
• pepper.

From the brain remove the blood vessels, divide it into pieces, the size of an ordinary cutlet, soaked overnight in cold water. Water needs to be changed several times, until it remains transparent. Blanch in boiling water for a minute, fold into a colander. Season with pepper. In a bowl with flour, roll each piece to make them evenly covered. Dip the oil in a frying pan over medium heat. When it starts to foam, put the brain in the frying pan and fry from every side of each piece to an even golden color, constantly pour oil. Remove from heat in a warm place, so as not to cool. In another frying pan, 3-4 tablespoons are heated with table oils and quickly fry parsley and garlic. Remove from the fire, squeeze the lemon, mix and pour the brain.