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Beef Kidneys in Sour Cream

Kidneys in sour cream are an old-world delicacy — a truly regal dish! Give it a try. Believe it or not, this is the kind of fare that once graced the tables of tsars and princes, while the rest of us keep reaching for steaks and tenderloin...

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Kidneys in beef sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 6 g
Fats 43 % 6 g
Carbohydrates 14 % 2 g
91 kcal
GI: 100 / 0 / 0
    1. Cut the prepared kidneys into thin slices and fry them until golden in vegetable oil. Don't crowd the pan — cook them in batches in a single layer. Meanwhile, in a second skillet, fry the onion until golden. 2. Combine the onion and kidneys in one skillet, add the water and wine, and simmer over medium-high heat for 5 minutes. 3. Finely chop the dill pickles. Stir the sour cream and egg yolk together until smooth. Add everything to the kidneys and simmer, stirring, for 7–10 minutes. Season with salt and spices to taste. Enjoy! P.S. To prep beef kidneys, butterfly them open, cut away the ducts and fat, sprinkle with baking soda, and let sit for 30 minutes. Rinse well, then soak for 1–2 hours in salted, lightly vinegared water. Give them one more good rinse.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream of 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • White wine - 78  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pickles - 11  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Beef kidneys - 86  kcal/100g

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