Sour kidneys

Ingredients for 2 servings:

• 300 g kidney(s), from veal
• 400 g potatoes, floury
• 250 ml milk
• 50 g butter
• 2 onions
• 250 ml red wine
• 125 ml meat broth
• 1 tsp rosemary
• 1 tsp mustard, hot
• 1 tsp flour
• nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a recipe from grandma

For the mash, peel and quarter the potatoes and boil them in plenty of salted water. After draining, shake the potatoes in the pot to release the steam, then immediately press them through a ricer. Pour in the hot milk and stir in with a whisk. Finally, stir in the melted butter and season with salt and nutmeg. Skin the kidneys, trim any fat, remove any tendons or tubes and finely chop them. Brown them all over in a pan with butter. Remove from the pan and keep warm. In the same pan, fry the finely chopped onions with a little butter until dark brown. Dust with flour, add mustard and deglaze with vinegar, red wine and meat stock. Cook everything thoroughly and reduce slightly. Add the juices from the kidneys and rosemary. Add the kidneys to the sauce and season with salt and pepper. Serve the kidneys with the mashed potatoes.