Veal Kidneys with Mushrooms in Sour Cream Sauce

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Another way to eliminate the odor: clean the kidneys of membranes, cut them in half, and soak in milk overnight in the refrigerator.

Ingredients

Veal Kidneys - 17.6 oz
Dried Chinese mushrooms - 7.1 oz
Dry White Wine - 2 tablespoons
Cucumber Brine - 4 pieces
Whole egg - 1 piece
Sour Cream - 3.5 oz
Clarified Butter - 2 tablespoons
Grated Pecorino Pepato Cheese - 2 tablespoons
Onion - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Vinegar essence - to taste
Activated Baking Soda - to taste

Step by Step guide

Step 1

Remove the membranes from the kidneys, cut each into 4 pieces, and remove all ducts and fat. Cut the meat into small pieces. Place in a bowl, sprinkle with baking soda, and let sit for 20 minutes, rinse with cold water, sprinkle with 2 tablespoons of salt, and cover with 2/3 cup of vinegar for 20 minutes. Rinse and dry.

Step 2

Soak the mushrooms in hot water for 30 minutes, rinse, strain the infusion, place everything in a pot, and bring to a boil, then strain, keeping the broth.

Step 3

Heat 2 tablespoons of butter and fry the kidneys in a single layer over high heat, stirring for 3-5 minutes.

Step 4

Cut the mushrooms into small pieces, the onion into half rings, and the cucumbers into strips. Sauté the mushrooms and onion in 1 tablespoon of butter for 10 minutes over medium heat. Add the kidneys and cucumbers, wine, and 1/2 cup of mushroom broth, and simmer for 5 minutes. Season with salt and pepper. Add the sour cream with the yolk and cook for another 5 minutes. Serve with cheese.