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.