Sautéed beef kidney is made by quickly frying thoroughly cleaned, odor-free kidney with onion and spices. A favorite among organ-meat lovers, it has a tender texture when prepared properly.
Rub the chopped kidney with lemon juice and rinse it several times. Then boil for 3–4 minutes and drain.
Sauté the onion in oil over medium heat for 8 minutes, until softened.
Add the kidney and pepper and sauté over high heat for 8–10 minutes. Add the cumin and salt.
Sprinkle with parsley and serve hot.
Store in a covered container in the refrigerator for 1 day; because organ meats spoil quickly, it is best eaten the same day.
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