Acid Kidney

Summary

Prep Time	10 mins
Cook Time	40 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

For the sauce, cut the onion into fine strips.
Melt the lard in a large saucepan, add the flour and brown. When a light brown melt has been reached, add the onions and a pinch of sugar and continue to roast until they are dark brown. Deglaze with water and bring to the boil vigorously.
Add the spices, vinegar and salt and simmer gently for approx. 25 minutes with the lid on. The sauce is a little runny at the beginning, but will still boil down. If necessary, the sauce can be thickened with ready-made dark roux at the end.
When the sauce is ready, fry the kidneys separately in oil in a large pan. The kidneys should not be on top of each other, then add to the sauce without any leaked liquid. Do not boil the sauce any more, otherwise the kidneys will become hard.
You can also eat spaetzle, fried potatoes or rice, or just fresh bread.

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