Jagnjeći bubrezi u saftu * Lamb kidneys in sauce

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Znam da mnogi ne vole iznutrice. To nije slučaj kod nas u kući. Mi volimo i to sve! Da ih ne nabrajam.


Sastojci

600 g jagnjećih bubrega
2 crna luka
2 crvene paprike babure
1 /4 šolje belog vina
so i biber
1 paradajz
3 ćena belog luka
nekoliko grančica timijana
1/4 šolje kisele pavlake
ulje ( ja sam koristila pačiju mast)
rukohvat sveže iseckanog peršuna, za garniš

Priprema

Izdinstamo luk i beli luk, dodamo timijan i isečenu papriku. Dinstamo još oko 5 minuta na srednjoj vatri. Ubacimo isečene bubrege, koje smo prethodno očistili od membrane i loja u sredini.
Mešamo s vremena na vreme, dok se bubrezi ne zapeku. Posolimo i pobiberimo. Uspemo vino, koje će ispariti za oko 3 minuta. Ubacimo isečen paradajz i dodamo pavlaku. Krčkamo još oko 5 minuta

Možete poslužiti sa pirinčem ili krompir pireom, hleb obavezno na kraju da se pokupi saft.

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Lamb kidneys in sauce

I know a lot of people do not like entrails. Not in our household, we like them and we like them all.

Ingredients

600 g of lamb kidneys
2 sliced onions
2 bell peppers
3 cloves of garlic, crushed
salt and pepper
1/4 cup of a white wine
3 twigs of thymian
1/4 cup of sour cream
1 tomato
oil, I used duck fat
fresh parsley, for garnish

Create

Saute onions and garlic, till soft. Add peppers and thymian. Saute another 5 minutes on middle temperature.

Add cut lambs kidneys , which you previously cleaned. It can have a membrane that you remove as well as middle white part. I find it easiest to cut that bit with kitchen scissors.
Bake until browned. Add wine which will evaporate in approx 3 minutes.
Add salt and pepper and sour cream. Another couple of minutes.

Garnish with lots of parsley.
Serve with rice or potato puree and of course bread to mop up all the juices.