Veal Kidneys with Mushrooms in Sour Cream Sauce
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
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.
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