Beef kidneys in a slow cooker

1. Beef kidneys are cleaned from the films, cut out the fat. The cleaned kidneys are thoroughly washed, and then put in a bowl and pour cold water. Soak the offal for 7-8 hours, change the water every 2 hours. This is necessary in order to get rid of the smell inherent in the kidneys. The longer they soak, the better.

2. My beef, cut into cubes. Soaked kidneys are also cut into cubes, commensurate with the meat.

3. Onions are peeled from the husk, cut into cubes finely. Peel the carrots, wash them under running water. Cut it into large cubes. Garlic is cleaned, cut into plates.

4. Pour a little vegetable oil into the bowl of the slow cooker, spread the onion and garlic. Select the program "Frying", cook for 2 minutes. During this time, the onion will become transparent, and the garlic will give its flavors to the oil.

5. Then we spread the kidneys and beef to the vegetables, continue to fry the ingredients for 5 minutes. In the process, stir so that each piece is fried on all sides.

6. And now pour the right amount of flour, season with salt and pepper. Stir, let the flour be evenly distributed over the meat and kidneys.

7. In a small bowl, pour the tomato sauce, red wine and a little water. Mix the ingredients, pour the resulting sauce into the contents of the slow cooker, do not mix.

8. After the sauce, we spread the carrots on the surface. We change the program to "Quenching", cook for one hour and 30 minutes. Beef should become soft, and the kidneys taste tender.

We serve the dish on the table hot. Decorate with fresh parsley.

Bon appetit!