Meat

Kidney julienne


Ingredients for Cooking Julienne with Kidneys

  1. Kidneys 400 g (veal, pork).
  2. Onions 1 onion.
  3. Sour cream (any fat content) 3 tbsp.
  4. Premium wheat flour 2 tsp
  5. Hard cheese -150 g to taste
  6. Sunflower oil 70 g.
  7. Salt (to taste).
  8. Pepper (to taste).
  • Key Ingredients Kidneys
  • Serving 2 servings
  • World CuisineFrench Cuisine

Inventory:

Kitchen stove., Grater., Kitchen board., Knife., Frying pan., Oven.

Cooking julienne with kidneys:

Step 1: fry the kidneys.

Before starting to fry the kidneys, it is necessary to rinse them thoroughly and remove the film. Then cut into thin slices and fry in sunflower oil for 5-6 minutes.

Step 2: add the ingredients.

Once the kidneys are fried, having stood the right time, add sour cream and simmer for 2 minutes, then pour the flour and stir until thickened, do everything over a quiet fire. Salt, pepper to taste.

Step 4: bake the julienne.

Using pots for julienne, first spread the kidneys in them, rub the cheese on top. Preheat the oven to 200 degrees and bake for 10-15 minutes, until the cheese acquires a slightly golden look.

Step 5: serve to the table.

Kidney julienne is quite a romantic dish, it will also suit the festive table. You can decorate it with the help of various greens, put on top of it a sprig of parsley, dill, previously decorating with a slice of lemon. And of course, choose pretty elegant pots. Enjoy your meal!

Recipe Tips:

- - Use refined sunflower oil.

- - Use medium sized kidneys, which ensures that the animal has not been fed with special supplements.

- - Before preparing the kidneys, you can soak them in milk for about half an hour, this will positively affect the taste of the dish.