Mustard Kidney Recipe

Preparation

Clean the beef kidneys; soak for 1 hour in water with vinegar.

Drain, slice in 1 inch pieces and season with salt and pepper.

Heat the butter in a pan, sauté the onions and add the kidneys. Cook for 5 minutes.

In a bowl, mix the mustard, milk cream and cognac. Add the mix to the kidneys, cover and cook until soft.

Serve decorated with minced parsley and accompanied by steamed cauliflower and olive oil.

Ingredients

2 beef kidneys

Vinegar

Salt & pepper

50 gr butter

3 minced small onions

1 tbspn mustard

˝ cup milk cream

3 tbspn cognac

Minced parsley

Steamed cauliflower

Olive oil