Stewed beef kidneys

1. We release the beef kidneys from the films, cut out the ducts and excess fat. Thoroughly wash the kidneys under running water.

2. We put the prepared by-product in a bowl, fill it with clean cold water. We leave it for 2 hours. After the specified time, we drain the water. Repeat the soaking process for 6 hours, change the water every 2 hours.

3. We put the soaked kidneys in a saucepan, pour cold water, and send them to the fire. When the water boils, we drain it. The offal is mine, the pan is also mine. Fill with hot water again, send it to the fire.

4. Cook on low heat for half an hour from the moment of boiling. We extract the finished kidneys on a flat dish, let them cool down. Then cut them into cubes.

5. Peel the onion. Wash under running water, then cut into cubes. Garlic is also cleaned, passed through a press.

5. Fry the onion and garlic in vegetable oil until the onion is transparent. Then we spread the chopped kidneys to the vegetables.

6. Add tomato paste to the pan, pour a small amount of water (100 ml will be enough). Stir to make the sauce homogeneous.

7. To make the dish fragrant and spicy, add pepper peas and bay leaf, as well as the specified amount of hops-suneli. We chop one of the rosemary sprigs - just tear off the leaves from the stem. We put rosemary in a frying pan to the kidneys.

9. Cover the pan with a lid, simmer the kidneys on very low heat for half an hour. Taste, salt and pepper.

Serve on the table with any side dish as desired. Decorate with a whole sprig of rosemary.

Bon appetit!