Kidneys in Red Wine Sauce
Preparation:
Rinse the kidneys under cold running water and pat them dry with paper towels.
Cut each kidney in half lengthwise, then remove the white core and any excess fat. Discard them.
Cut the kidneys into bite-sized pieces and set them aside.
Sautéing:
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the chopped onion and cook until softened and translucent, about 2-3 minutes.
Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Cooking the Kidneys:
Increase the heat to medium-high and add the kidney pieces to the pan.
Sear the kidneys for about 2 minutes on each side until they are lightly browned.
Sauce:
Pour in the red wine and let it simmer for a couple of minutes, scraping any browned bits from the bottom of the pan.
Add the beef or vegetable broth, tomato paste, dried thyme, salt, and pepper. Stir well to combine.
Simmering:
Reduce the heat to low and let the kidneys simmer in the sauce for about 15-20 minutes or until they are tender. Make sure not to overcook them, as they can become tough.
Final Touch:
Once the kidneys are cooked, taste the sauce and adjust the seasoning if needed.
Serve the kidneys in red wine sauce over a bed of rice, mashed potatoes, or pasta.
Garnish with freshly chopped parsley.