Kidneys in the Trans-Ural style

Name: Kidneys in the Trans-Ural style
Total time: 50 min
Yield: 4
Ingredients: Beef kidneys 700 g; Onion 2 head; Mushrooms 100 g; Potato 300 g; Tomatoes 70 g; Sour cream 500 g; Vegetable oil 0 to taste; Parsley 0 to taste; Ground black pepper 0 to taste; Salt 0 to taste

4 servings

50 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

442.9

kcal

33g

grams

24.2g

grams

27.5g

grams

Ingredients

4servings

Beef kidneys

700

g

Onion

2

head

Mushrooms

100

g

Potato

300

g

Tomatoes

70

g

Sour cream

500

g

Vegetable oil

to taste

Parsley

to taste

Ground black pepper

to taste

Salt

to taste

Cooking steps

1
Soak and clean the kidneys, dry them, and slice them. Place in a saucepan or deep skillet greased with oil.
Required ingredients:
1. Beef kidneys: 700 g
2. Vegetable oil: to taste

2
Wash the tomatoes, slice them, and fry in heated oil.
Required ingredients:
1. Tomatoes: 70 g
2. Vegetable oil: to taste

3
Fry the mushrooms and potatoes in vegetable oil.
Required ingredients:
1. Mushrooms: 100 g
2. Potato: 300 g
3. Vegetable oil: to taste

4
Add tomatoes along with mushrooms, onions, and potatoes to the kidneys.
Required ingredients:
1. Tomatoes: 70 g
2. Mushrooms: 100 g
3. Onion: 2 heads
4. Potato: 300 g

5
Salt and pepper to taste, pour with boiled sour cream, and simmer on very low heat until cooked.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Sour cream: 500 g

6
Garnish with greens before serving.
Required ingredients:
1. Parsley: to taste

Kidneys in the Trans-Ural style

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