Kidneys in a fine cream sauce
Tomorrow is even finer for me ...
Preparation steps
- Wash the kidneys, cut them in half lengthwise and clean them of all white veins. Cut into strips of approximately 1 cm and wash again. Boil them briefly in boiling water. Just a minute and then pour into a colander and rinse well with cold water.
- Heat two tablespoons of butter and briefly sauté the diced onion and garlic as well. Add the kidneys and champignons, and after a few minutes when the liquid evaporates, sprinkle with a spoonful of flour and mix until slightly browned.
- Add a tablespoon of mustard and after a minute or two add the wine. Reduce heat and simmer covered for about 10 minutes.
- Now add the sweet cream and season with all the spices. Let it cook for another 10 minutes covered and with occasional stirring. If your sauce is very thick, add a little stock. Finally add one teaspoon of sugar and a teaspoon of cognac (you can do without it ;-)!
Serving
For me, the kidneys prepared this way are the finest only the next day or the same day, but after a few hours.
