Pochki Govjazhi Recept Foto May 2026

Sprinkle the flour over the meat and stir for 1 minute to cook off the raw flour taste.

Add sour cream and half a cup of water (or beef stock). Lower the heat, cover, and simmer for 30–40 minutes until the kidneys are tender. pochki govjazhi recept foto

Season with salt, pepper, and fresh parsley 5 minutes before turning off the heat. 💡 Quick Tips for Success Sprinkle the flour over the meat and stir

Place kidneys in a pot, cover with water, and bring to a boil. Drain immediately and rinse. Repeat this "boil-and-rinse" cycle 2–3 times until the water remains clear. Beef Kidneys in Sour Cream Sauce This recipe yields tender meat with a rich, velvety gravy. Ingredients Beef Kidneys: 500–700g (pre-soaked and cleaned) Sour Cream: 200g (at least 15% fat) Onions: 1 large, sliced into half-rings Flour: 1 tbsp (for thickening) Butter/Oil: 2–3 tbsp for frying Seasoning: Salt, black pepper, and bay leaf Instructions Season with salt, pepper, and fresh parsley 5

Carefully cut out all white fatty "cores" and vessels—this is where the odor lives.

Slice the blanched kidneys into bite-sized pieces (2–3 cm). Add them to the pan and sear on high heat for 5–7 minutes until they "seize".