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Beef kidneys with mushrooms in sour cream sauce

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.
How to cook Beef kidneys with mushrooms in sour cream sauce
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.
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