Composition and recipes for cooking beef kidneys. Culinary revolution: how to cook a delicious dinner from beef kidneys Fried beef kidneys

Even those housewives who know how and how much to cook beef kidneys do not always get the desired result. This is because many of them ignore the rules for preprocessing the component. Despite the fact that this procedure takes a total of several hours. As for the timing of boiling beef kidneys, they range from 50 minutes to 1 hour 20 minutes. Only after all stages of processing have been completed can you begin to prepare the main dish based on the boiled offal.

How to properly prepare beef kidneys for boiling?

The process of pre-processing beef kidneys is not complicated, but it takes a lot of time. It allows you to bring the product to an optimal state, even if it is not of the highest quality (for example, it was obtained from not the youngest cow). There are several stages of preparation:

1. First, you need to cut off everything unnecessary from the buds. These are films, channels, fat and veins, which during heat treatment only become harder and are not chewable, which spoils the product. Even if these elements account for a significant part of the live weight, you should not try to save, everything must be removed to the maximum.
2. We wash clean kidneys in cold water, changing the liquid several times.
3. Be sure to soak the offal in water, or even better, in milk, for 2-3 hours. If possible, change the selected fluid at least a couple of times.

Now all that remains is to remove the product, rinse it under running water and cut into small pieces. Despite the fact that the kidneys can be boiled in their entirety, it is better to grind the component. This will allow you to spend a minimum of time on bringing it to readiness and remove internal vessels and films.

The process of cooking beef kidneys in a saucepan

Place the prepared offal in a cooking container and fill it with water, which should exceed its level by 2-3 cm. Place the dish on medium heat and bring the mixture to a boil. After this, reduce the heat to low and let the mixture simmer for 5-6 minutes. Then drain the water and rinse the workpiece under running water.

If a greasy coating appears on the walls of the pan, it needs to be washed off. Again, place the product in cold water and repeat the entire procedure. In total, this process must be repeated so many times that the total duration of boiling the kidneys is from 50 minutes to 1 hour 20 minutes, depending on the quality of the component and the size of the pieces.

Advice: When you have to deal with very fresh offal obtained from a young animal, you don’t have to worry too much. In this case, it is enough to boil the component twice for half an hour, changing the water only once and washing the pan.

Taking into account the specifics of preparing the product, a multicooker, double boiler and pressure cooker are used extremely rarely for processing it. In extreme cases, you can use the microwave. True, you will have to independently determine the duration, frequency and power of the exposure.

Recipes for delicious dishes based on boiled offal

A wide variety of dishes can be prepared from boiled beef kidneys. If you don’t want to limit yourself to mixing them with stewed vegetables, you should try the following recipes:

• Mushroom salad with kidneys. In addition to 150 g of boiled kidneys, we will need 300 g of boiled chicken fillet, a couple of tablespoons of chopped dill, 3 tablespoons of small pickled champignons, 5 cherry tomatoes, a small onion, salt, pepper and a tablespoon of vegetable oil. All components just need to be crushed to the desired size, mixed, seasoned with spices and vegetable oil.

• Rassolnik with boiled kidneys. Take 300 g of boiled kidneys, three large potatoes, 3 pickled (not pickled!) cucumbers, an onion, a carrot, 3 tablespoons of butter, half a glass of pearl barley, a little parsley, basil and salt. Soak the pearl barley for an hour, finely chop the kidneys. Peel the carrots and onions, chop them and fry them in butter. Add chopped cucumbers to them and simmer for a quarter of an hour. Place pearl barley, diced potatoes and kidneys into the meat broth. After 10 minutes of boiling, add all other ingredients and cook until fully cooked. Serve with chopped herbs and sour cream.

• Salad with kidneys and green peas. We will need 300 g of boiled kidneys, half a glass of green peas, half an onion, a bunch of lettuce, a teaspoon of wine vinegar, dill, 3 tablespoons of sour cream and salt. Cut the kidneys into small pieces and sprinkle with vinegar. We tear the washed and dried lettuce with our hands and finely chop the onion. Combine all the ingredients, thoroughly but gently knead the mass, season with salt and sour cream.

In addition, soaked and properly boiled buds make an excellent filling for pies and pies; they can be used to make pates and snack cakes. The already boiled component is often added to a variety of soups, stews and porridges in order to give them taste and nutrition. It should be remembered that boiled beef kidneys must be used immediately after cooking. Even if they sit in the refrigerator for only a few hours, their texture will noticeably deteriorate, and the taste will no longer be the same. But ready-made dishes with this component can last in the refrigerator for up to 2 days.

“Twisted hare kidneys, pike heads with garlic” - this is how the feast under Ivan the Terrible was imagined to Soviet spectators. But the filmmakers were right - offal occupied the main place on the tables of the royal nobility and was considered a delicacy. And try to find blue blood in yourself and taste beef kidneys, the recipes for which we have already found.

Soak, marinate and salt

The main problem with beef offal is that they all have an unpleasant and rather specific odor. That is why few are so eager to acquire this valuable product. But there are four simple ways to cook odorless beef kidneys:

• Soak the kidneys in milk for some time. It has the unique properties of eliminating odors from almost any food product. By the way, milk can always be replaced with water - the effect will be no worse.
• Marinate in herbs and spices. Take thyme, parsley, a sprig of rosemary and sunflower oil. Dip the kidneys thoroughly in this mixture and leave to marinate overnight. You will be surprised, but in the morning the scent will disappear without a trace.
• Rub with salt. This option is suitable if you get your hands on stale meat. To remove excess blood from offal, it is customary to rub it with coarse sea salt. However, be careful not to inadvertently oversalt the dish.
• Buying the “right” kidneys is the best option. Not all offal smells so unpleasant; rather, it indicates improper care of the cattle. So when you buy buds, smell them first.

Read also:

According to the old Russian tradition

We have learned the main rule that there should be no unpleasant odor. It's time to move to a new stage of development and learn how to deliciously cook beef kidneys. If you wish, you can find many recipes, but for a person with a Russian soul there is no more appetizing dish than one cooked in the oven.

Compound:

• 1 kg of beef kidneys;
• 2 carrots;
• 1 onion;
• 1 turnip;
• 1 tbsp. l. tomato paste;
• 2 cloves of garlic;
• 6 medium potatoes;
• bay leaf;
• peppercorns;
• 2 tbsp. l. ghee;
• 1 tbsp. broth;
• 3 pickled cucumbers.

Preparation:

• First you need to prepare the kidneys for frying: remove the film, then cut along the vessels and rinse with cool water.

• Then the kidneys need to be transferred to a deep bowl, filled with water and left in this state for 4-5 hours. During the process, the water must be changed several times.

• The soaked offal should be rinsed again before starting cooking, and fat and ducts should be removed from it. For convenience, you can cut the kidneys into slices.
• Then we transfer the kidneys to a saucepan, fill with cold water and place on the stove.

• As soon as the water boils and the surface of the pan is covered with a film, the broth must be drained and a new portion of liquid poured in.

• This procedure will have to be repeated twice, and then boil the kidneys until tender.
• After about 30 minutes, the kidneys will be ready: drain the broth and wash them again.

• Now it’s time to prepare the vegetables: finely chop the onion, cut the peeled carrots and turnips into small cubes.

• In a hot frying pan, lightly fry the carrots and turnips, then add the onions and simmer the vegetables until half cooked.

• Meanwhile, you can cut the cooled beef kidneys into pieces.

• After 5 minutes, add kidneys, finely chopped pickled cucumber, sour cream mixed with tomato paste, bay leaf, garlic and spices to the pan.

• Remove the pan from the heat, mix all the ingredients thoroughly and transfer to a clay pot.

• Pour broth into the pot so that the liquid completely covers the contents. Place the dishes in the oven for 25-30 minutes.

• All that remains is to transfer the contents of the pot onto a dish and decorate with herbs.

Most often in life we ​​make simple decisions, because no one wants to take the hard way. It’s the same in food: it’s much easier to simply stew offal in sour cream than to look for additional and more complex components. Have you ever wondered how to actually cook beef kidneys correctly? Experienced chefs know that you can add a touch of elegance and charm to such a product, for example, replacing sour cream with Mascarpone cheese.

Compound:

• 900 g beef kidneys;
• 300 g fresh mushrooms;
• 1 tbsp. Mascarpone cheese;
• 1 onion;
• 2 tbsp. chicken broth;
• 2 cloves of garlic;
• 1 tbsp. l. flour.

Preparation:

1. We wash the buds that have been soaked in advance, clearing them of film, veins and vessels. Cut the offal into slices or cubes.
2. Place in a saucepan and fill with cool drinking water so that the liquid level is 5 fingers higher than the ingredients.
3. Boil the kidneys in several waters, that is, periodically replacing the broth with new water, until half cooked.
4. After cooking, rinse the food again in water and leave in a colander to drain off excess liquid.
5. Place peeled and chopped mushrooms on a hot frying pan. Add to them several finely chopped garlic cloves, onions and spices.
6. As soon as all the liquid has evaporated from the mushrooms, add Mascarpone and flour to the pan. Mix all ingredients thoroughly until smooth.
7. Then add the boiled buds to the mushrooms, fill everything with broth, add a little herbs and cook until the sauce thickens for about 5-7 minutes.
8. We transfer the finished kidneys to a plate and serve, preferably with a side dish of young boiled potatoes.

We were incorrectly taught how to cook kidneys in labor lessons. Firstly, they should not be rubber. Secondly, they don’t have to be stewed for a long time. I'll show you how to cook tender, juicy kidneys in 20 minutes! And for contrast, I’ll make a blackcurrant and mustard sauce.

Quickly frying kidneys is common in French cuisine. In the classic recipe, which any Parisian knows well, they are fried at lightning speed, accompanied by a silky mustard and cream sauce. I watched two dozen videos on YouTube, looked into several French books, but the first time I couldn’t get it off the stove after ten minutes.

I was taught differently! After all, throughout my childhood I watched my grandmother soak her buds for hours in several waters, saying that this was the only way the smell would go away. How she stewed them in a pressure cooker, permeating our apartment in a panel high-rise building with the peculiar aromas of offal and pickles. I remember how at dinner the kidneys quickly jumped around the plate, jumping over drooping pickles and mashed potatoes. These kidneys had the texture of Soviet galoshes.

But the second attempt to cook using French technology ended in a delicious and elegant dinner. It turned out that the tenderness in the kidneys is off the charts; they have musky soft tissue that chews perfectly. For many years, kidneys were an outsider, an obscure product from my Soviet childhood, and now they have found a place in my kitchen. I often make them in the winter, they themselves smell warmly of cloves and cinnamon.

Veal and beef kidneys are suitable. The French, however, insist on veal, but in my entire culinary life I have never encountered them in our latitudes. In domestic trade there are only kidneys from over-aged cows. Believe me, I checked, with beef it turns out very, very tasty too. By the way, the Bavarians, without any doubt, fry beef kidneys; in their cuisine it is not customary to stew kidneys.

You need to cut off the remaining white fat from the kidneys - this fat is compressed in a frying pan into a dense substance that is impossible to chew. Cut each kidney into 2-3 parts, rinse with water and pat dry with a towel. They must be dry. If you cook frozen kidneys rather than fresh ones, a puddle may form in the pan. Then during frying, drain this liquid so as not to wait for it to evaporate.

In Britain at the very beginning of the 20th century, such kidneys were served on toast for brunch in all men's clubs. And if you decide to cook kidneys for dinner, make a side dish of potato gratin. Gratin is another French classic and is served in almost any Parisian bistro. Layers of potatoes and onions are poured with cream and placed in the oven so that the cream saturates the potatoes and a golden crust appears on top.

Typically gratin takes 40 minutes to prepare. But if you cut the potatoes into slices and boil them in salted water, you can make it in 20. While the gratin is simmering, you will have time to fry the kidneys and make a mustard and blackcurrant sauce for them.

Veal kidneys in mustard sauce with potato gratin

Time

active - 20 minutes

passive - 1 hour

Ingredients(for 2 servings)

beef kidneys – 500 g

red onion - 1 small head

cream 15-20% fat - 1 small cup

blackcurrant jam - 1 tbsp. spoon

Dijon mustard - 1 teaspoon

cayenne pepper - 1 pinch

sea ​​salt

Preparation

1. Fill the kidneys with milk and water, leave for one hour. If you soak them longer, change the water from time to time. There is no need to soak veal kidneys. Separate each kidney from the fat, cut off the white residue and cut into 2-3 parts. Rinse with water and dry with a paper towel.

2. Finely chop the onion. Heat the vegetable oil in a saucepan, fry the onion and after two minutes, when it becomes transparent, add the kidneys. Stir occasionally, after 4-5 minutes the kidneys should brown. If they have given a lot of water and are literally swimming in it, carefully pour the liquid into the sink - do not wait for it to evaporate.

3. Season with salt, cayenne pepper, cream, mustard and jam. Simmer for five minutes and serve immediately.

Potato gratin

Time

Ingredients(for 4 servings)

potatoes - 800 g

onion - 3 heads

milk - 2 cups

cream 15-20% fat - 100 ml

ground nutmeg - 0.5 teaspoon

freshly ground black pepper - 0.5 teaspoon

garlic - 1 clove

any grated cheese - 30 g

odorless vegetable oil - 2 tbsp. spoons

butter - 1 tbsp. spoon

Preparation

1. Preheat the oven to 200 degrees. Bring the milk to a boil in a saucepan. In a food processor, cut the potatoes into slices, add them to milk, add a flattened clove of garlic and cook covered for seven minutes.

2. In a processor with the same attachment, chop the onions. Heat the cream in the microwave.

3. Place a steel baking tray on the stove, pour in vegetable oil, add a little butter and fry the onion for three minutes. Use a slotted spoon to transfer the potatoes into a tray, mix with the onion, season with salt, pepper, nutmeg and pour in cream. Sprinkle with grated cheese and place in the oven for ten minutes.

Over its many-thousand-year history, man has learned to eat a wide variety of unexpected foods. Snakes, insects, poisonous plants, coffee beans processed by the digestive and excretory systems of birds…. The list goes on. Against this background, the offal of animals and birds looks absolutely harmless.

However, there are people who avoid them and exclude them from their diet due to disgust that they cannot overcome. This applies most clearly to the kidneys, as an element of the excretory system. However, knowing how to clean and prepare kidneys, they can and should be included in your menu.

The great fat virtual detective Nero Wolfe had many recipes with kidneys in his gastronomic book. True, more often these recipes described dishes with kidneys of calves or lambs, probably because, like pork, they do not require complex additional operations during preparation. But beef kidneys are the leader in the amount of selenium in their composition, up to 240 mg per 100 g. Namely, selenium makes it difficult and stops the growth of cancer cells in the human body and helps the functioning of the thyroid gland. Therefore, let’s look at options on how to prepare beef kidneys for the main course quickly, tasty and varied. We’ll put off the famous pickle with kidneys until another time.

How to select and prepare beef kidneys?

The weight of one kidney ranges from 0.5 to 1 kg; it is better to choose small kidneys from a young animal. Unpeeled buds are covered with a white film, fat and blood vessels that must be completely removed. Fresh prepared buds are uniformly colored red-brown and have a shiny, dense surface that is divided into segments by a large number of grooves. Any dark spots are a sign of a stale product. For boiling and frying, different preparation methods are used.

Preparing beef kidneys before boiling or braising in sauce

1. Wash the peeled kidneys and cut each one into large pieces.
2. Remove internal fatty layers, vessels and ducts.
3. Fill with cold water and change the water several times. This operation takes 2–3 hours; if in doubt about the water, the beef kidneys can be kept overnight, but the water should be changed. If the buds have a very strong smell, after soaking in water, they are kept in milk for a couple of hours.
4. Pour in plenty of fresh water and bring to a boil. Drain off the water along with any foam that has formed. Wash the kidneys under a strong stream of cold water. If there is any doubt about the purity of the product, repeat this operation again.
5. In a clean saucepan, fill the kidneys with water again, boil, add salt, bay leaves, herbs and spices as desired and cook for 1 - 1.5 hours.
6. Remove the kidneys from the broth and wash with cold water. They are ready for further stewing, frying, pies, etc. The cross-section of the finished kidneys should not be red.
7. Filter the broth; it can be used as a base for sauce.

Preparing Beef Kidneys Before Roasting

1. Cut the washed kidneys into pieces.
2. Remove fat, vessels, ducts.
3. Place in a bowl and sprinkle baking soda on top and let sit for 20 minutes.
4. Wash with cold water, cut into small pieces.
5. Place in a clean bowl, add salt, 4 tbsp. l. for 1 kg, and generously pour over table vinegar and leave for another 20 minutes.
6. Rinse the kidneys with plenty of cold water.
7. Cut into pieces for frying, sprinkle with a little lemon juice.

How to cook tasty beef kidneys?

Beef kidneys, like other by-products of the 1st category - liver and heart, are universal; they are used to make goulash, pickles, filling for pies, and put in salads. They are usually not combined with other types of meat. In some national cuisines, in France or the countries of the Balkan Peninsula, there are very complex dishes with kidneys that adequately decorate a festive feast. Most often, in recipes for how to cook beef kidneys, in addition to onions, pickles and wine are found. In addition to traditional fried potatoes, side dishes can include rice or noodles, as well as tomatoes and coleslaw.

How to cook beef kidney stew?

Love stew but don't know how to make a delicious beef kidney stew? We all know! This is a dish for the daily menu, made in classic traditions. It can be varied with spices and flavorings, and potatoes can be replaced with rice or buckwheat, cooked until almost done.

INGREDIENTS:

• 300 – 400 g beef kidneys, boiled in advance
• 1 tbsp. l. flour
• vegetable oil for frying
• large onion
• 3 salted (not pickled!) cucumbers
• one and a half cups of broth
• salt, peppercorns, bay leaf

PREPARATION: In a small saucepan, fry 1 tbsp flour. l. butter until brown, dilute it with broth, stir so that there are no lumps left, and boil for 7 - 8 minutes. Cut the kidneys into thin slices. Chop the onion, fry for a few minutes, add the kidneys to it and fry them together for a couple of minutes, transfer to a roasting pan. Cut the potatoes into cubes and fry in the same frying pan in enough oil to form a crust on all sides, transfer to the roasting pan near the kidneys. Cut the cucumbers into small cubes and add to the stew. Pour in the sauce, strain if lumps cannot be avoided. Salt, add peppercorns - 5 whole peppercorns, crush 2 - 3 and 1 - 2 bay leaves. Simmer at low boil for 25 - 30 minutes, or in the oven. Serve with fresh herbs.

For a variety of taste, before the end of stewing, pour 1 tbsp into the roasting pan. l. cognac or a couple of tablespoons of lingonberry jam syrup. One pickled cucumber can be replaced with grated sour apple.

How to cook beef kidneys with champignons and sour cream?

And now a recipe for gourmets who are wondering how to cook beef kidneys with champignons and sour cream. Kidneys and mushrooms can be prepared the day before; this allows you to significantly save time during direct preparation.

INGREDIENTS:

• 300 - 400 g of kidneys, cooked in advance
• 200 g champignons
• 2 onions
• 25 – 30 g butter
• 20 g flour
• 200 g sour cream
• 150 g meat broth
• salt pepper

PREPARATION: wash the champignons, cook with regular spices and salt in a small amount of water, drain. If there are herb crumbs stuck to the mushrooms, rinse them with boiled water and then cut them into slices. Cut the onion into thin half rings, fry in oil in a saucepan until slightly crispy, add mushrooms to it, stir and evenly sprinkle with flour, fry for another 8 - 10 minutes, add a little oil if necessary. Chop the kidneys in the same way as champignons, add them to the onions and mushrooms, pour broth and sour cream into a saucepan, add salt and pepper, and simmer over low heat for at least 10 minutes. Serve on a warm plate with gravy, fresh herbs, a slice of lemon and roasted potatoes.

Hot appetizer with kidneys and dry porcini mushrooms

If you are interested in how to prepare a hot appetizer with kidneys and dry porcini mushrooms, then this recipe is for you.

INGREDIENTS:

• 300 – 400 g beef kidneys, cooked in advance
• 150 g dried
• 2 onions
• 3 pickles
• odorless vegetable oil for frying
• 2 tbsp. l. white wine
• 3 – 4 tbsp. l. sour cream
• 2 tbsp. l. grated cheese and chopped dill

PREPARATION: soak dried mushrooms in water, then cook until almost done in the usual way with herbs and salt. Drain and filter the mushroom broth. Cut the mushrooms into pieces. Cut the onion into thin rings or strips and fry in oil for a couple of minutes, add mushrooms to it and fry them together for 4 - 5 minutes, first under the lid, then remove the lid and dry the onions and mushrooms a little. Cut the kidneys into strips, add them to the mushrooms and simmer for a couple of minutes. Pour in, stir and simmer uncovered for 5 minutes.

Cut the cucumbers into strips; if they have a rough skin, it needs to be peeled; in this case, you may have to take one more cucumber. Add cucumbers to the kidneys, stir, taste the sauce and add salt to taste, you can add ground pepper. Cook covered. At this time, separate the yolk, beat it with sour cream, add salt to the mixture and pour into the kidneys. If necessary, add mushroom broth, about a third of a glass, to obtain a thinner sauce. Simmer everything together for 10 minutes at the lowest heat. Serve immediately after turning off the heat, topped with a mixture of dill and cheese, directly in the saucepan. If you can’t put the stewpan on the table, transfer the kidneys to a deep, well-heated dish in the turned off oven and cover with dill and cheese.

Pour the remaining mushroom broth into small containers and freeze to use for flavoring dishes of champignons and oyster mushrooms, vegetables and meat.

Knowing the recipes for how to cook beef kidneys, it is easy to make any dish in which they will be tender, soft and juicy, the main thing is not to neglect the rather lengthy but necessary preparation operation, which will remove their special smell and select an original set of spices and accompanying ingredients to create an exquisite taste.

Beef kidneys are an offal of category I nutritional value. Some housewives disdain offal, considering them second-rate, but in vain: beef kidneys, which we will talk about today, can perfectly complement and diversify the daily menu.

Calorie content and chemical composition

Vitamins:

• Vitamin PP (NE) (PP) - 9.3 mg;
• Vitamin PP (PP) - 5.7 mg;
• Vitamin E - 0.7 mg;
• Vitamin C - 10 mg;
• Vitamin B2 - 1.8 mg;
• Vitamin B1 - 0.39 mg;
• Vitamin A (RE) (A (RE)) - 242 mcg;
• Vitamin A (A) - 0.23 mg;
• Beta carotene - 0.07 mg.

Minerals:

• Iodine - 7 mcg;
• Iron - 6 mg;
• Phosphorus - 239 mg;
• Potassium - 237 mg;
• Sodium - 218 mg;
• Magnesium - 18 mg;
• Calcium - 13 mg;
• Selenium - 240 mcg.

The nutritional value:

• Proteins - 15.2 g;
• Fats - 2.8 g;
• Carbohydrates - 1.9 g;
• Cholesterol - 200 mg;
• Ash - 1.1 g;
• Water - 79 g;
• Saturated fatty acids - 0.7 g;
• Energy ratio (used/w/w): 71%/29%/9%;
• Calorie content: 86 kcal.

What are the benefits of beef kidneys?

Due to the extensive vitamin-mineral complex, the by-product in question is necessary for our body. Iron increases hemoglobin, B vitamins improve metabolic processes and the functioning of the central nervous system.

A significant amount of selenium, which is an important component of many enzymes, normalizes the activity of the thyroid gland. Thanks to vitamins A, C, PP, E, with regular use of the product, the functioning of the cardiovascular system and gastrointestinal tract is normalized, and the immune system is strengthened.

Calcium, potassium, iodine, phosphorus also support many body systems. Amino acids and enzymes have a beneficial effect on the central nervous system, ensuring the restoration of myelin fibers and nerve cells. The low calorie content of the offal allows it to be included in the menu of most diets.

What harm could it do?

The by-product is contraindicated if there is:

• individual intolerance;
• allergy;
• hypertension;
• gout;
• atherosclerosis;
• glaucoma;
• chronic diseases of the cardiovascular system (due to high cholesterol concentrations).

Important! If you have one of the above diseases, you should consult your doctor before introducing beef kidneys into your diet.

What can you cook from them?

The beef product has a specific taste and aroma, which is why it cannot be combined with other meat products when preparing dishes. The offal can be prepared by frying, boiling, stewing, baking, the main thing is to soak them thoroughly before cooking.
If you are going to cook the product, then you need to be prepared that this process will take a lot of time. Cooking occurs in three stages. First, the kidneys are filled with water, brought to a boil, and the liquid is drained. Then the action is repeated again, and already at the third stage they are left to cook on the stove for an hour.

Kidneys are an excellent ingredient for preparing first courses. They make excellent solyankas and pickles. They will not spoil the taste of second courses: the offal is best combined with porridge, potatoes, peas, beans and boiled vegetables in the form of gravy.

Did you know? Word« beef» comes from Old Russian« beef», denoted« cattle» .

Julienne and beef stroganoff, prepared with beef kidneys, acquire a new taste. And one of the most popular dishes is stewed kidneys in onion sauce.

How and how much to soak

The specific aroma of the buds is removed by soaking them in water. First, the product should be prepared: cut into portions, peeled of film, cut out fat, tendons, and blood vessels. Then the pieces are placed in a tall vessel and, filled with cool water, left for three hours.

The water must be replaced periodically. This method of soaking is suitable if you have enough free time. However, if the dish must be ready in three hours or less, it is better to use the methods described below.

Having prepared the product and washed it thoroughly under running water, put it in an enamel pan, fill it with water, put it on the fire and boil. Drain the liquid, rinse the kidneys again and fill with water. Place on the fire, boil and cook for half an hour.
Drain the broth again, rinse the offal and evaluate its aroma: if it has evaporated, you can begin preparing the planned dish. If the aroma remains, boil the kidneys again (you can cook no more than three times, as they will become too hard).

Did you know? The special taste of beef kidneys acquires its intensity as the animal ages.

Another option for getting rid of an unpleasant aroma is soaking it in milk or vinegar. Take a deep bowl, pour 0.4 liters of table vinegar into it and add 2 tbsp. l. salt. Immerse the purified product in this solution. Rinse it in vinegar until the liquid becomes cloudy. Now you need to rinse it under running water.

If you don't like the smell of vinegar, you can soak it in milk. The prepared kidneys are immersed in a container with high walls and filled with homemade milk. Wait six minutes and rinse the offal under running water.

How to fry in sour cream: recipe

This recipe can be used to cook any kind of kidney.

Components:

• 500 g of kidneys;
• 1 PC. ;
• 300 g;
• 1 tooth ;
• 1 tbsp. l. ;
• salt;
• pepper mixture;
• 0.5 tsp. dry;
• 1 PC. .

Preparation:

1. We wash the offal and cut it into thin strips.
   
2. Bring water to a boil and immerse the chopped product in it. Add a pinch of salt.
   
3. Remove the foam and cook for 60 seconds. Then drain through a colander and cook again for 60 seconds in new water, drain through a colander. This will help completely remove the unpleasant aroma.
   
4. Finely chop the onion and garlic.
5. Pour 50 grams of vegetable oil into a heated frying pan and add onion and garlic. To prevent the onion from “shooting”, add a little salt to it. Fry until pale golden brown.
   
6. When the onion becomes transparent, season it with a mixture of peppers, bay leaf and fry until tender.

   Important! Before cooking, the offal must be cleaned and soaked in three waters. Cold water is changed every half hour.

7. Pour the kidneys into the frying pan. Fry for a couple of minutes.
   
8. Pour homemade tomato sauce or tomato paste diluted with water into a frying pan. Mix all ingredients well.
   
9. Add 1 tbsp. l. spicy adjika (optional). Wait for it to boil and leave to simmer for 5-7 minutes.
   
10. Finally, add basil and sour cream. Mix thoroughly and remove from heat.