Vincent Klink’s Sour Kidney

Rating: 5.00 / 5.00 (1 Votes)

Total time: 5 min

Servings: 2.0 (servings)



Divide kidneys horizontally and cut out the strand of fat running down the middle with a sharp kitchen knife (*). Chop the kidneys and brown them briefly on all sides in clarified butter. Keep the meat warm.

In the same frying pan with a little clarified butter, fry the onions until golden brown, add the garlic and extinguish with jus and a little tap water. Boil the stock, then add red wine and thicken with a little cornflour or butter.

Pour in the chicken stock and boil thoroughly. Add parsley and kidneys to sauce. Heat briefly and serve.

Serve with fried potatoes.

(*) Leave fat on veal kidneys unless there is a lot of kidney fat. Be aware that veal kidney fat must be snow-white if the kidneys are fresh and not old.

Our tip: use your favorite red wine for cooking!

Related Recipes: