When improperly cooked, the kidneys have an unpleasant specific smell, so few housewives take up the preparation of this offal, but in vain. With the right approach, you can prepare an interesting, tasty and healthy kidney dish that will exude a pleasant and inviting aroma.
It is necessary
-
- beef kidney;
- lard;
- onion;
- butter;
- flour;
- meat broth;
- salt;
- peppercorns;
- Bay leaf;
- greens;
- lemon.
Instructions
Step 1
Before you start preparing the kidneys, you must rinse them thoroughly under cold running water. Remove the film and detach the ureters, as urine passes through the kidneys, which is why, if improperly processed, an unpleasant odor remains, which is almost impossible to kill.
Step 2
Pour cold water into a basin or large saucepan and soak the cut and cut kidneys in it for four hours (you can leave the container overnight in the refrigerator). Fill the kidneys with fresh water, put on fire, periodically remove the formed foam and bring the water to a boil. Drain the water again and rinse the kidneys, set to simmer over medium heat for an hour and a half.
Step 3
Cut the cooked beef kidneys into small slices with a sharp knife and place in a preheated pan with 50 grams of melted lard. Toast the kidneys on all sides, stirring occasionally with a wooden spatula.
Step 4
While the buds are fried, prepare the onion sauce to add a savory flavor and exquisite aroma to the dish. Peel one large onion and rinse with cold water. Cut in half and place on a baking sheet. Place in preheated oven and bake until soft. Mash the still hot onion into the puree with a blender.
Step 5
Melt twenty-five grams of butter in a skillet and fry a tablespoon of flour until golden brown. Add one hundred and fifty milliliters of strained meat broth or water, grind the sauce so that there are no lumps. Combine cooked flour dressing with baked onion puree and bring to a boil, season with salt to taste.
Step 6
Place the fried buds in ceramic or clay pots, add salt, peppercorns and bay leaves. Pour the offal with cooked onion sauce, sprinkle with herbs and close the pots with lids, put in an oven preheated to two hundred degrees. Simmer over low heat for forty minutes, fifteen minutes before the end of cooking, add a medium slice of pitted lemon to each pot.
