Gisela's Kidney Stew

This is one of great-grandma's authentic Hungarian recipes.

2 pounds pork kidneys, sliced 3/8" to 1/2" thick
1 pound onions, chopped 1/4" dice
1 fresh clove garlic, pressed
salt to taste
1/2 to 1 tsp. fresh ground black pepper
6-8 medium potatoes, peeled and cut in 1/2" chunks
1 cup chicken or beef stock
3 Tbs. lard (or butter)

In 3-qt. heavy bottomed casserole pot with cover, saute' onions and garlic in lard or butter until they wilt. Add washed and well-drained kidneys (if you actually cook this, you need to prepare the kidneys by soaking them in 2Tbs salt and cover with water, which will draw out the blood. You do this for about 2 hours and flush with cold water, squeezing the kidneys until they're grayish. Then drain.)

Turn up the heat and stir well until kidney and onion mixture comes to a boil. At this point the kidneys and onions will give off some liquid. Add stock if needed to about 1 cup.

Cover the casserole and bring to simmer. Continue to simmer 1 1/2 to 2 hours until kidneys are tender (they won't get mushy). Stir and add more liquid as needed to keep from burning. When kidneys are almost done, add potato chunks. Stir well and add water to cover, and bring to full boil. Cover and reduce to simmer, simmering for 15-20 minutes until potatoes are soft. Add salt and pepper to taste. Serves 6-8.