Sunday Recipe: Beef Kidney in Red Wine Sauce

Today’s recipe is a Beef Kidney in Red Wine Sauce courtesy of Jenni!


  • 1 lb beef kidney
  • 1/8 cup apple cider vinegar
  • 1/8 cup wine vinegar
  • 2 tbsp grass-fed butter (Kerrygold is a favorite)
  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 1 cup mushrooms, cleaned and sliced
  • 1/4 cup red wine
  • 1/8 tbsp garlic powder
  • Salt & pepper to taste


  1. Rinse and dry the kidney. Using a paring knife, cut the membrane and remove the fat and tubes from each cube. Place the cubes in a medium-sized bowl and cover with cold water and the two vinegars. Allow to soak for at least 30 minutes. This helps remove the beefy odor.
  2. During the soaking time, prepare the onions and mushrooms.
  3. In a skillet over medium-high heat, melt the butter and olive oil. Throw in the kidney cubes and allow them to brown, tossing them every now and then.
  4. Remove the kidney from the pan and set aside.
  5. Add the onions and mushrooms to the pan and allow them to cook. Allow the onions to become translucent. Add your seasoning.
  6. At this time, include the red wine and allow to cook for a minute.
  7. Add the kidney cubes and stir around. Allow the flavors to meld together.
  8. Serve on a plate with cauliflower rice, zucchini noodles, or spaghetti squash!

2 thoughts on “Sunday Recipe: Beef Kidney in Red Wine Sauce

  1. Made this the other day with lamb kidney (and port instead of red wine). THE BOMB. Not as strong a flavor as liver, and super lean and tasty. I loved it SO much that I am making it again tonight, but three times the batch (gotta love leftovers). Whole Foods sells lamb’s kidney for only $3.99/lb (locally sourced).

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