Hungarian-style kidney bags
Hungarian kidney beans are a traditional dish that will appeal to anyone who likes strong, honest flavors. Although their preparation requires a bit of patience, especially when cleaning thoroughly, the result is tender and juicy meat in a delicious pepper sauce.
- 8 pork kidneys
- oil
- 2 onions
- 1-2 tablespoons plain flour (as needed)
- 3 teaspoons ground paprika (sweet)
- 1 pinch of ground black pepper
- salt
- water (or broth)
- 200 g sour cream
- 200 ml milk
- butter
- Peel the kidneys, cut them in half flat and remove the ureters. Cut them into strips about 1 cm wide and wash them well in water. Let them drain, put them in a bowl and pour milk so that the kidneys are submerged. Leave them in the refrigerator for at least a few hours, but preferably overnight.
- The next day, drain the kidneys, rinse them of the milk, and pour hot water over them several times, straining each time. Do this until the water from the kidneys is clear. Then let them drain well in a colander.
- Peel and finely chop the onion, put it in a pot with hot oil and sauté until light red. Then add the drained kidney beans, sauté for a while until they start to brown, add ground paprika, a pinch of pepper, mix and pour in hot water or broth, salt, cover with a lid and simmer for about 30 minutes.
- Mix the sour cream into 100 ml of milk, and separately whisk the flour into the other 100 ml.
- After 30 minutes, remove the kidneys with a coarse sieve, pour the milk and flour into the juice, whisk and let it boil for about 15 minutes, then pour in the milk and sour cream, whisk again and let it boil. Season with salt if necessary and strain the sauce over the kidneys, you can add a piece of butter to soften it if you like.
- Serve with steamed rice, boiled potatoes or rice pasta.
Step 1: Peel the kidneys, cut them in half flat and cut out the ureters. Cut them into strips about 1 cm wide and wash them well in water. Let them drain, put them in a bowl and pour milk over them so that the kidneys are submerged. Leave them like this for at least a few hours, but preferably overnight in the refrigerator. Step 2: The next day, drain the kidneys, rinse them of the milk and pour hot water over them several times, straining each time. Do this until the water from the kidneys is clear. Then let them drain well in a colander. Step 3: Peel the onion and chop finely, put it in a pot with hot oil and sauté until light red. Then add the drained kidneys, sauté for a while until they start to brown, add ground paprika, a pinch of pepper, mix and pour in hot water or broth, salt, cover with a lid and simmer for about 30 minutes. Step 4: Mix the sour cream in 100 ml of milk, and whisk the flour separately in the other 100 ml. Step 5: After 30 minutes, remove the kidneys with a coarse sieve, pour the milk and flour into the juice, whisk and let it cook for about 15 minutes, then pour in the milk and sour cream, whisk again and let it boil. Season with salt if necessary and strain the sauce over the kidneys, you can add a piece of butter to soften it if you like. Step 6: Serve with steamed rice, boiled potatoes or pasta rice.
