Sautéed beef kidney
Two beef kidneys
A garlic clove
3 tablespoons vegetable oil Salt and pepper thyme 125 ml of water
Rinse well and drain the kidneys. Cut the kidneys into small pieces of about 3 cm x 3 cm. Heat oil in a pan and fry the kidneys for 2 minutes. Then add the chopped onion, crushed garlic, pepper, salt, and thyme to taste. Stir occasionally to even cooking and mix well. Add water halfway through cooking and simmer over medium heat for about 20 minutes. Check from time to time as the juice should be just a little thicker and not completely evaporated. Serve hot with white rice and “achard” or rougail!
Bon appetite! – Mazotoa Homana!
VM Tip: Add a half glass of red wine halfway through cooking to give more taste to this recipe.