Summary

Ingredients

• 3 kidney (s) from veal or pork
• 1 large onion (s)
• 1 clove garlic
• 3 pickled cucumber (s)
• 1 teaspoon, leveled tomato paste
• 1 tablespoon flour, heaped
• 1 dash white wine
• 250 ml meat broth or chicken broth
• 0.5 teaspoon ½ marjoram, dried
• 1 teaspoon mustard
• 1 tablespoon crème fraîche
• Salt and pepper from the mill
• sugar
• some lemon juice or vinegar
• 3 tablespoon oil
• 125 ml cucumber liquid

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Instructions

1. Have the butcher peeled the kidneys (but should have happened a long time ago when you bought them), lay them flat on a cutting board and cut in half lengthways parallel to the board. The use of a sharp knife is advisable here. Now cut out the white areas cleanly and completely. To do this, cut the kidneys into larger pieces so that you can parry better.
2. Then water the pieces thoroughly (at least 2 hours), changing the cold water very often. Then drain and dry very well with kitchen paper. Chop the kidney meat.
3. Finely dice the onion, garlic and pickles. Heat some oil in a pan and sweat the onions until golden. Add the pieces of kidney and fry until they are lightly colored. It is possible that some more liquid is leaking out and at that moment it smells a bit strong. This is not urine, but still water from soaking and the typical smell of the kidney meat, which disappears after a few minutes.
4. Add the tomato paste and roast briefly. When the kidneys are lightly brown, dust with the flour, sweat for 2 - 3 minutes while stirring and deglaze with the broth and a dash of white wine. Stir well with a whisk so that no lumps form.
5. Add the pickles, garlic, mustard, marjoram and some of the pickle stock (about 1/2 cup), season with salt and pepper. Stir, bring to the boil and simmer covered for about 10 minutes over a low flame.
6. Then stir in the crème fraiche, season again with salt and pepper if necessary, season with sweet and sour sugar and lemon juice (or vinegar). This goes well with mashed potatoes and a fresh salad.