Bosnian-style Beef Kidneys

Ingredients

In this Bosnian adaptation of the Mexican dish Riñón, the flavors and spices have been adjusted to suit the traditional Bosnian cuisine. The original dish typically includes Mexican spices such as cumin and chili powder, which have been replaced with Bosnian spices like paprika and black pepper. Additionally, the cooking technique has been modified to slow-cook the beef kidneys in a tomato-based sauce, adding a rich and hearty element to the dish. We alse have the original recipe for Riñón, so you can check it out.

• 500g (1.1 lb) beef kidneys 500g (1.1 lb) beef kidneys
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the beef kidneys under cold water and pat them dry with paper towels. Remove any excess fat or membranes and cut the kidneys into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the beef kidneys to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the paprika, black pepper, and salt over the kidneys, and stir well to coat them evenly with the spices.
5. 5.
   Pour in the canned diced tomatoes and beef broth, and stir to combine. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the skillet, and let the kidneys simmer for about 1 hour, or until they are tender and cooked through.
7. 7.
   Once the kidneys are cooked, remove the lid and let the sauce thicken slightly for a few minutes.
8. 8.
   Serve the Bosnian-style Beef Kidneys hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef kidneys — Make sure to remove any excess fat or membranes from the kidneys before cooking to ensure a tender and flavorful result.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or red pepper flakes to the dish.
• Serve the Bosnian-style Beef Kidneys with a side of crusty bread or mashed potatoes to soak up the delicious sauce.
• For a richer flavor, you can marinate the beef kidneys in the spice mixture for a few hours or overnight before cooking.

Serving advice

Serve the Bosnian-style Beef Kidneys hot, accompanied by a side of mashed potatoes or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, place the Bosnian-style Beef Kidneys on a bed of creamy mashed potatoes and sprinkle some chopped parsley on top. Serve in individual bowls or on a large platter for sharing.