Kidney Stew

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 dices celery
• •2 carrots dices
• •6 mushrooms sliced
• •1 tablespoon vinegar (malt )
• •1 1/2 pounds lamb kidneys, trimmed and cut into quarters
• •1 1/2 cup of beefstock ( chicken / Vegetable )
• •1/2 teaspoon salt & pepper to taste

Directions

1. 1Add 3 teaspoons of olive oil to a 8 to10 inch skillet over moderated heat. Add onions, bell peppers and garlic, stirring frequently until they are soft and transparent, but not brown.
2. 2Add the tomatoes and vinegar, until most of liquid has evaporated and has become thick.This mixture is called sofrito.
3. 3Remove the pan from heat. Heat the remaining 4 teaspoons of olive oil in a 10 to 12 inch skillet. Pat the pieces of kidney complete dry with a paper towel.
4. 4Sprinkle salt and pepper grindings. Place the kidney into the hot oil and turn frequently. Cook for 4 to 6 minutes or until they turn lightly browned.
5. 5Add the sofrito over the kidneys, potatoes, celery, carrots and mushrooms. Add 1 1/2 cups of beef stock. Simmer and stirring constantly until carrot, celery and potatoes are soft. Serve at once from a heated platter or bowl with rice.