Kidneys in Herbal Cream Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g beef kidney (s), ready to cook, cut into 0.5 cm thick slices
- 100 g onion (s), finely diced
- 100 g tomato (s), peeled, quartered, the quarters halved
- 1 clove garlic, crushed with a little salt
- salt
- 2 tablespoons oil
- Black pepper from the mill
- Paprika powder, noble sweet
- 200 ml hot meat stock, possibly from stock cubes
- 0.5 ½ bunch parsley, smooth, chopped
- 0.5 ½ bunch chives, finely chopped
- 0.5 ½ bunch dill, finely chopped
- 4 tablespoon heavy cream, whipped until stiff
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan, fry the kidney slices and onions for 5 minutes, turning them carefully. Add the tomatoes and garlic, season with salt, pepper and paprika, pour the meat stock and stew covered for 5 minutes over a medium heat, remove from the stove and keep warm.
- Mix the parsley, chives and dill into the whipped cream, season with salt and pepper, carefully fold the cream under the kidneys and serve immediately.
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