RECETAS Y COCINA

Ingredients

• 7 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 to 3 cloves of garlic, finely chopped
• 1/2 bell pepper, chopped fine
• 3 medium tomatoes, peeled, finely chopped
• 3 medium size potatoes, cut into dice cubes
• 2 celery sticks, chopped
• 2 carrots, diced
• 6 mushrooms, sliced
• 1 tablespoon malt vinegar
• 1 1/2 pounds lamb kidneys, trimmed and cut into quarters
• 1 1/2 cups of beef stock (or chicken or vegetable)
• 1/2 teaspoon salt and pepper to taste

Preparation

Add 3 teaspoons of olive oil to an 8-10 inch skillet over moderated heat. Add onions, bell peppers and garlic, stirring frequently until they are soft and transparent, but not brown.

Add the tomatoes and vinegar, until most of liquid has evaporated and has become thick. This mixture is called sofrito. Remove the pan from heat.

Heat the remaining 4 teaspoons of olive oil in a 10-12 inch skillet. Pat the pieces of kidney complete dry with a paper towel. Sprinkle with salt and ground pepper.

Place the kidney into the hot oil and turn frequently. Cook for 4 to 6 minutes or until they turn lightly browned.

Add the sofrito over the kidneys, potatoes, celery, and carrots and add mushrooms.

Add the beef stock. Simmer and stir constantly until carrot, celery and potatoes are soft.

Serve at once from a heated platter or bowl with rice.

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