Kidney Ragout from GDR

Summary

Prep Time	35 mins
Cook Time	3 hrs
Total Time	5 hrs 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Finely clean the pork kidneys, carefully remove all strands and cut into small pieces, then soak them in water for about 2 hours or soak them in milk. Throw away water / milk!
Clean, halve and slice the onions.
Melt the butter in a large pan, fry the kidney pieces together with the onions, deglaze with about 100 ml of water as soon as everything is slightly brown on the bottom. Stir well and continue to fry until the water has evaporated and the food starts to settle again. Immediately deglaze with water and repeat the process again until a brown sauce develops. Finally pour in about 1 liter of water and bring everything to a boil. Add bay leaves and allspice grains to taste. Cook the gherkins, cut into small pieces, to taste. Let everything simmer on a low level and, if necessary, refill with a little hot water in between so that nothing burns. Cook for about 3 hours so that the kidneys are nice and tender. They get hard in between, but then again really crumbly.
Season with salt and pepper. Thicken the ragout with a little cornstarch. To do this, pour about 100 ml of cold water into a cup and thoroughly dissolve 1 heaped tablespoon of cornstarch in it. Add this mixture to the ragout and stir well.
We also eat homemade mashed potatoes or boiled potatoes.
All quantities are approximate, as copied from my mother.

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