Kidney stew

500 g kidneys - sheep, veal or pork
flour mixed with salt, pepper and paprika to taste
50 g butter or frying fat
2 onions, finely chopped
3-4 carrots, sliced
250 g tomatoes

Clean the kidneys and cut each into 4 parts. Coat with spice-flour mixture. Brown in the butter/fat in a saucepan with the onions and carrots. Blanch and skin the tomatoes and add towards the end of the browning time.

Add enough water so that it barely covers the ingredients. Simmer over low heat until the kidneys are tender.

At the end, thicken the sauce with some flour paste and add a little cream if desired, to make a smoother sauce. Serve with potatoes.

This dish is also good with mushrooms.

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