Kidneys with Sour Cream

Kidneys with Sour Cream Recipe from Romania - Delicious Beef Dish

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kidneys with sour cream is a classic dish that is rich in flavor and perfect for those who enjoy offal. The creamy sauce pairs perfectly with the tender kidneys, creating a dish that is both comforting and satisfying.

History

This recipe has been enjoyed for centuries in various cultures around the world. Kidneys have long been a popular ingredient in many traditional dishes, prized for their unique flavor and texture. The addition of sour cream to this dish adds a tangy richness that elevates the flavors even further.

Ingredients

1 beef or 2 veal or pork kidneys (approximately 1.25 lb / 600 g)
1 small onion
1 tbsp butter
1 cup sour cream
1 level teaspoon flour
0.5 cup meat broth
salt

How to prepare

Remove the outer membranes from the kidney. Split it in half lengthwise and remove all fatty tissues inside. Slice it thinly and set it to boil, starting with cold water.
After it comes to a boil, drain and wash it well with tepid water.
Fry the onion with the butter until it turns yellow. Then, add flour and mix well. Next, add meat broth to the mixture.
To this sauce, add sour cream, salt, and kidney pieces.
Simmer the mixture until the kidneys are fully cooked.

Variations

For a lighter version, you can use Greek yogurt in place of sour cream. You can also add mushrooms or bell peppers for added flavor and texture.

Cooking Tips & Tricks

When preparing kidneys, it is important to remove any fatty tissues and membranes to ensure a clean and tender final product. Boiling the kidneys before cooking helps to remove any excess impurities and ensures a milder flavor. Be sure to simmer the dish gently to prevent the sour cream from curdling.

Serving Suggestions

Serve the kidneys with sour cream over a bed of mashed potatoes or buttered noodles for a hearty meal. Garnish with fresh parsley for a pop of color.

Cooking Techniques

Be sure to simmer the dish gently to prevent the sour cream from curdling. Stir occasionally to ensure even cooking.

Ingredient Substitutions

You can use beef or lamb kidneys in place of pork kidneys. You can also use vegetable broth in place of meat broth for a vegetarian option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the kidneys with sour cream in individual bowls garnished with a dollop of sour cream and a sprinkle of paprika. Serve with crusty bread for dipping.

Pairing Recommendations

Pair this dish with a crisp green salad or steamed vegetables for a well-rounded meal. A glass of red wine or a cold beer complements the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Fats: 22g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (sour cream) and gluten (flour).

Summary

Kidneys with sour cream is a nutrient-dense dish that is high in protein and essential vitamins and minerals. It is a satisfying and flavorful meal that can be enjoyed as part of a balanced diet.

Summary

Kidneys with sour cream is a classic dish that is rich in flavor and nutrients. With a few simple ingredients and some basic cooking techniques, you can create a delicious and satisfying meal that is sure to impress. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It all started on a cold winter's day, when I was just a young girl visiting my Aunt Mary in the countryside. Aunt Mary was known for her delicious home-cooked meals, and that day, she had a special treat in store for me - kidneys with sour cream.

I watched in fascination as Aunt Mary expertly prepared the dish. She started by marinating the kidneys in a mixture of vinegar, salt, and pepper. The sharp smell of the vinegar filled the kitchen, making my mouth water in anticipation. Next, she sautéed the kidneys in a skillet until they were perfectly browned and tender. Finally, she added a generous dollop of sour cream, stirring it in until the sauce was thick and creamy.

As Aunt Mary plated the dish and set it in front of me, I couldn't wait to take my first bite. The rich, savory flavor of the kidneys paired perfectly with the tangy sour cream, creating a taste sensation unlike anything I had ever experienced before. From that moment on, I was hooked.

I begged Aunt Mary to teach me how to make the dish, and she gladly obliged. She shared her recipe with me, along with the secret ingredient that she swore was the key to making the dish truly exceptional - a splash of brandy. I watched and learned as she cooked, taking in every detail and committing it to memory.

When I returned home, I couldn't wait to try my hand at making kidneys with sour cream on my own. I gathered all the ingredients and set to work, following Aunt Mary's instructions to the letter. As the dish simmered on the stove, filling my kitchen with its mouthwatering aroma, I felt a sense of pride and accomplishment unlike anything I had ever experienced before.

When I finally sat down to taste my creation, I was blown away by how delicious it was. The flavors were rich and complex, with the brandy adding a subtle depth that elevated the dish to a whole new level. I couldn't believe that I had made something so incredible all on my own.

From that day on, kidneys with sour cream became a staple in my repertoire. I would make it for family gatherings, dinner parties, and special occasions, always receiving rave reviews from everyone who tried it. It was a dish that brought people together, creating new memories and forging bonds that would last a lifetime.

Over the years, I continued to refine and perfect the recipe, adding my own personal touch here and there. I experimented with different seasonings, tried out new cooking techniques, and even swapped out the kidneys for other types of offal, each time creating a unique and delicious variation on the original dish.

Now, as I sit here reflecting on that fateful day when I first discovered the recipe for kidneys with sour cream, I can't help but feel a sense of gratitude for Aunt Mary and the culinary legacy she passed down to me. Her generosity and skill have inspired me to become the cook I am today, with a love for food and a passion for sharing it with others.

So the next time you find yourself craving something rich and indulgent, why not give kidneys with sour cream a try? I promise you won't be disappointed. And who knows, maybe one day you'll pass the recipe down to your own grandchildren, just as Aunt Mary did for me. Happy cooking!