The kidneys made according to this recipe are deliciously tender and aromatic, and the sauce adds a special rich flavor to this dish.
It is necessary
- - 525 g of kidneys;
- - 325 g of carrots;
- - 195 g of onions;
- - 55 g of parsley root;
- - 215 g pickles;
- - 55 g of fat;
- - 45 g flour;
- - 345 g of tomatoes;
- - 15 g of garlic;
- - bay leaf, pepper, salt.
Instructions
Step 1
Rinse the kidneys thoroughly, remove the film from them, cut out the vessels and veins, and then soak in milk for several hours. After that, rinse them again and boil them in salted water for 10 minutes.
Step 2
Put the kidneys in cold water again, and then put them to boil in hot water for about 120 minutes. At the very end of cooking, add seasoning to the kidneys.
Step 3
When the buds are cooked, they should be cooled and cut into small pieces.
Step 4
Onions and carrots should be peeled, cut into small pieces and stewed in a deep frying pan over melted fat for 25 minutes. Then add the washed and chopped tomatoes to them and simmer for another 12 minutes.
Step 5
After that, pour flour into the vegetables, mix thoroughly, add a little broth from the kidneys, salt. As a result, you should get a not very thick sauce.
Step 6
Peel and chop the garlic, finely chop the pickles and add them to the sauce. Transfer the chopped kidneys to a skillet with sauce and continue simmering, covered for another 12 minutes.
