John Myers
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Pork Kidney Goulash La Mexico!
The perfect pork kidney goulash la mexico! recipe with a picture and simple step-by-step instructions.
After 15 min.
- 72 g Streaky bacon
- 1 teaspoon Rapeseed oil
- 1 Pc. Diced onion
- 5 Pc. Fresh thyme
- 2 Pc. Rosemary fresh
- Salt and pepper
- Freshly grated nutmeg
- 1 Cup Water
- 1 tablespoon Mustard medium hot
- 0,5 Cup Condensed milk 7.5% fat
- 230 g Mushrooms
- 0,5 Can Canned kidney beans
- 0,5 Can Corn
Garnish :
- 2 Cup Jasmine rice
- 1,5 liter Salted water
- 1 Pc. Butter
- 1 tablespoon Parsely
- 1 tablespoon Chives
tie off.
- 1 tablespoon Flour
- 0,5 Cup Water cold
refine:
- 0,5 Cup Sour cream
A notice !
- My kidneys have always been watered the day before.
Preparation :
- Incise kidneys, remove tendons, cut into small pieces.
- Peel and dice the onion.
- Cut the bacon into cubes.
- Pour off the mushrooms, cut in half and cut into small pieces.
- Cut the herbs and wash them.
Here we go :
- Heat the rapeseed oil and fry the bacon.
- Add kidneys (need 20 minutes) and fry.
Put rice up after 5 minutes:
- Set up rice, cook, pour off. Heat the butter, toss the rice in it, arrange in the ring, press down, later peel off the ring. Only takes 15 min.
- Add the herbs and onion. Deglaze with water and condensed milk. Spice up. Stir in mustard.
After 15 min.
- Add corn, kidney beans and mushrooms.
- At the end of the cooking time, mix the flour with water and thicken the sauce a little.
Serving:
- Swirl rice in butter, place the kidney goulash in a ring in front of it. With a dollop of sour cream.
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