argentine

Beef Kidney Saute with Mashed Potatoes and Garlic Parsley

This dish pairs beef kidney, trimmed and sliced with potato, peeled and cubed, garlic, minced and fresh parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

40 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

134g beef kidney, trimmed and sliced 335 kcal
183g potato, peeled and cubed 141 kcal
37g whole milk 23 kcal
9g butter 65 kcal
6g olive oil 53 kcal
49g yellow onion, sliced 20 kcal
4g garlic, minced 6 kcal
9g red wine vinegar 7 kcal
7g fresh parsley, chopped 2 kcal
1g black pepper 2 kcal

Cooking instructions

beef kidneyred wine vinegar
Rinse kidney and trim away tough white core. Slice into thin pieces; soak 10 minutes in cold water with half the vinegar, then drain and pat dry.
potatowhole milkbutterblack pepper
Boil potatoes in salted water until tender, 12-15 minutes. Mash with milk and butter; season with salt and pepper.
olive oilyellow onion
Heat a skillet over high heat with olive oil. Add onion and cook 2 minutes.
beef kidneygarlicred wine vinegarfresh parsley
Add kidney slices; sear 1-2 minutes per side until browned but still tender. Add garlic, remaining vinegar, and parsley; toss 30 seconds.
beef kidneypotato
Serve kidney over mashed potatoes with pan juices spooned on top.