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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 beef kidneys
2-1/2 tbsp. flour
1 sm. onion, chopped
3 tbsp. butter
2 md. dill pickles
1 to 1-1/2 cup soup stock
1 cup sliced mushrooms
1 sm. carrot, diced
1 stalk celery, diced
1/4 bay leaf
1 clove garlic, crushed
1-1/2 tsp. salt
Pepper
1/4 cup sour cream
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Directions:
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Remove the outer membrane from the kidneys. Split the kidneys lengthwise and cut off the fat and the white tubes. Wash thoroughly under running water. Cover with cold water and let them stand for 1 hour. Drain, cover with fresh water, and bring to a boil. Drain and pat dry.
Cut the kidneys into thin slices and sprinkle with the flour. Brown the slices lightly along with the onion in the hot butter.
Squeeze the juice of the dill pickles into the soup stock, pour over the kidneys, and bring to a boil.
Add the remaining ingredients along with the chopped dill pickles.
If a thickened sauce is desired, blend 1 tablespoon of flour with the sour cream, and stir into the sauce. Cover and simmer until the vegetables are tender. Serve with buckwheat kasha or steamed rice.
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Comments from olga
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from Traditional Ukrainian Cookery
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