Heart and kidney ragout

Ingredients for 4 servings:

• 4 kidney(s)
• 1 heart(s)
• 5 large onions
• 3 cloves garlic
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, leveled caraway seeds
• ¾ liter broth or water
• ½ liter buttermilk
• 1 tbsp tomato paste
• 2 tsp mustard, hot
• 1 tsp marjoram
• 1 tbsp, heaped flour
• Salt and pepper, black
• n. B. Oil for frying
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

Halve the kidneys lengthwise and cut the heart into pieces. Clean and rinse thoroughly. Cut the heart to the size of a goulash and marinate in buttermilk. Cover the kidney halves with water and leave to soak in the refrigerator overnight. The next day, rinse the heart and kidneys in a sieve and dry thoroughly. Peel the onions and cut into half rings. Roughly chop the garlic. Sauté the heart vigorously in a roasting pan or casserole dish with hot oil. Soon add the onions and garlic. When the ingredients are nicely browned, stir in the tomato paste, mustard, paprika, and flour and fry briefly. Deglaze with the stock to loosen any excess fat. Stir in the caraway seeds and marjoram and simmer until the heart has the desired bite. Meanwhile, cut the kidneys into 5 mm thick slices and fry briefly in a pan with a little oil. Mix into the heart. Season with pepper, salt, and sugar, if desired, and serve immediately. The kidneys should be cooked as little as possible, as they will quickly become hard. Dumplings, mashed potatoes, or boiled potatoes with vegetables or sauerkraut are suitable side dishes.