Veseporkolt (Kidney Stew)

http://homepage.interaccess.com/~june4/kidneystew.html

Hungarians raised a lot of pigs to eat. Their bacon and hams are world famous. Every part of the pig was used. Nothing was thrown away. Pork kidneys made a wonderful stew and we would eat this stew often over cooked potatoes or dumplings.

Ingredients:

• 5 or 6 Pork Kidneys
• 1 large onions, chopped
• 4 Tbs. Lard
• 1 Tbs. Paprika
• 1/2 tsp. salt
• a little black pepper
• 2 Bay leaves
• good pinch of mace
• enough water to cover
• 2 Tbs. flour
• 2 Tbs. soft butter
• sour cream
• Dumplings or cooked potatoes

Method:

Soak Kidneys in milk for an hour and discard milk.

Dry kidneys and remove any membrane or tubes or tough tissue and as much fat as possible.

Slice kidneys and cut in small cubes. (smaller than dice).

Into stew pot, melt 4 Tbs. of lard and cook onion till transparent.

Put Kidney dice into lard with onions and sprinkle Paprika and salt over all.

Cook for a few minutes to lightly brown Kidneys, add Bay leaves and mace.

Add water to cover and slowly cook for 30 to 45 minutes.

After 30 minutes, see if the kidney dice is tender, and cooked. If it is done, remove from heat.

If it is too soft, continue cooking for another 15 minutes. You do not want the Kidney to get tough.

Stir two tablespoons of flour into a cup with 2 Tbs. of soft butter.

Make a roux by blending flour and butter till well mixed.

Stir this into the Kidney stew, and let it cook till it is thickened.

Remove bay leaves.

Serve Kidney Stew over cooked potatoes and a dollop of sour cream.

Nice to have, chopped hot banana peppers to sprinkle over stew for spiciness.