German cuisine · Meat & Kebab

Sour Kidneys

Veal kidneys sliced into strips and fried, then braised in a robust vinegar-mustard sauce with onions.

Ingredients · for 4 servings

• 600 g veal kidneys
• 500 ml milk for soaking
• 3 onions
• 2 tbsp flour
• 3 tbsp clarified butter
• 4 tbsp white wine vinegar
• 400 ml strong beef broth
• 2 tbsp medium-hot mustard
• 2 bay leaves
• 1 tsp sugar
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Halve the kidneys, cleanly cut out the white core and tubes, and soak the halves in the milk for 1 hr., then rinse, pat dry, and cut into 1 cm wide strips.
2. Cut the onions into fine half-rings and sauté in 1 tbsp clarified butter over medium heat for 10 min. until golden, then remove from the pot.
3. Heat the remaining clarified butter until very hot and sear the kidney strips in batches for 2 min. each, until browned all around; do not crowd the pan or they will release too much water.
4. Return the onions, dust with the flour, stir briefly, deglaze with the vinegar, and scrape up the browned bits from the bottom; then add the beef broth and bay leaves.
5. Braise covered over low heat for 25 min. until the kidneys are tender and the sauce clings smoothly to the ladle.
6. Remove the bay leaves, season strongly sweet-and-sour with mustard, sugar, salt, and pepper, and serve sprinkled with parsley alongside boiled potatoes.