Summary

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

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Instructions

1. 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.
2. 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.