Beef kidneys with mushrooms in sour cream sauce

Description

Beef kidneys are not the most popular commodity and less popular than the liver. But if you cook it according to a traditional Russian recipe with porcini mushrooms, pickles in sour cream, you get a dish worthy of the best restaurants of the times of Gilyarovsky.

Cooking

Step 1

Wash the kidneys, cut each into 4 parts; remove all ducts and fatty layers. Pour cold water and leave for 2-3 hours, periodically changing the water.

Step 2

Put the kidneys in a saucepan with water, bring to a boil, drain the first broth along with the resulting foam, rinse the kidneys thoroughly under cold water, put in a clean saucepan, add water again, add a little salt, bay leaf and cook for 1 hour. Remove from heat . Drain the broth and rinse the kidneys again.

Step 3

Meanwhile, soak the mushrooms in warm water for 1 hour. Then drain the water, rinse the mushrooms, put in a saucepan, add water and bring to a boil. Remove from heat, discard mushrooms in a colander. Strain the mushroom broth through a fine sieve and set aside. Cut mushrooms into small pieces.

Step 4

Peel the onion and cut into thin strips. Pickled cucumbers are also cut into strips. Kidney cut into pieces 3 cm long.

Step 5

Heat up some vegetable oil in a frying pan. Fry the onion and mushrooms in it until golden brown, 4 minutes. Add kidneys and continue cooking. After 2 min. pour wine. Reduce heat and simmer uncovered for 5 minutes.

Step 6

Add pickles. Salt, pepper to taste, mix. Reduce heat to low, cover and continue cooking.

Step 7

Beat sour cream with egg yolk. Add to kidneys. Gently pour 0.5 cups of strained mushroom broth into the pan. Stir, bring the fire to a minimum and simmer for 10 minutes. At the very end, add grated cheese. Serve immediately.