Beef kidneys in sauce with onions
4 servings
35 minutes
Beef kidneys in sauce with onions is a dish rooted in traditional Russian cuisine. Historically, offal like kidneys was actively used in folk gastronomy due to its nutritional value and rich flavor. Cooked with aromatic onions and a delicate broth-based sauce, the kidneys gain tenderness and a rich, slightly spicy taste. Paired with potatoes and pickles, they create a harmony of richness and light acidity. This dish not only warms but also beautifully complements family gatherings. It pairs perfectly with fresh herbs that enhance its flavor nuances. Serving kidneys in sauce with onions is not just food but part of the Russian culinary tradition that unites simple ingredients into a true gastronomic symphony.
1
Clean the kidneys of fat and membranes, place them in a pot, cover with cold water, and bring to a boil.
- Beef kidneys: 500 g
2
After that, drain the water, rinse the buds, fill with fresh water, and cook them until ready (about one to one and a half hours).
3
Prepare the sauce using the broth obtained from boiling the kidneys. For this, fry 1 tablespoon of flour with the same amount of butter until dark brown, dilute with 1.5 cups of hot broth, and simmer on low heat for 5-10 minutes.
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
4
Cut the boiled kidneys into small slices, mix with finely chopped and fried onions, and fry together for 2-3 minutes.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
5
Then place the kidneys in a shallow pot, add sliced fried potatoes, peeled and sliced cucumbers, bay leaf, and peppercorns (or 1/10 of a pod), pour in the prepared strained sauce, cover with a lid, and simmer for 25-30 minutes.
- Beef kidneys: 500 g
- Potato: 600 g
- Pickles: 3 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 8 pieces
6
When serving on the table, transfer the kidneys with the garnish to a heated dish and sprinkle with finely chopped parsley or dill.
- Green: 1 bunch