Kidneys in beef sour cream
Composition / ingredients
6
Servings:
Cooking method
1. Cut the prepared kidneys into thin slices and fry until golden brown in vegetable oil. Do not pile the kidneys in a heap, fry them in batches in one layer. In another frying pan at this time, fry the onion until golden brown.
2. Put the onion and kidneys in one frying pan, add water and wine and simmer for 5 minutes over high or medium heat.
3. Finely chop the pickles. Mix sour cream with yolk until smooth. Send everything to the kidneys and simmer, stirring, for 7-10 minutes. Add salt and spices to taste.
Have fun!
PS. To prepare beef kidneys, cut them with a book, remove ducts and fat, sprinkle with soda and leave for half an hour. Rinse well and soak for 1-2 hours in salty acid vinegar water. Rinse well again.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- White wine - 78 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Pickles - 11 kcal/100g
- Egg yolks - 352 kcal/100g
- Beef kidneys - 86 kcal/100g
