Kidney Mushroom Skillet with Bacon

Ingredients

• 4 calf kidneys
• Salt
• 1 onion
• 2 Garlic cloves
• 250 g Mushrooms
• 1 tbsp Olive Oil
• 150 g turkey bacon (cubed)
• 3 tbsp Lemon juice
• 300 ml meat stock
• 100 g Sour cream
• Pepper
• 0.5 bunch Parsley

Instructions

1. 1.

   Slice the kidneys lengthwise, wash and clean them, remove white strands, and soak in cold salted water for about an hour. Meanwhile, peel and finely dice the onion and garlic. Drain the kidneys, rinse thoroughly, and pat dry.

2. 2.

   Clean the mushrooms and slice them. Heat olive oil in a pan, sauté the bacon until crisp, then add the kidneys and brown them while turning. Add the onion, garlic, and mushrooms, cook briefly, then deglaze with lemon juice. Pour in the stock and simmer over medium heat for 40–45 minutes.

3. 3.

   Stir in the sour cream, season with salt and pepper, and bring to a gentle boil again. Wash the parsley, shake dry, pluck the leaves, finely chop, and sprinkle over the skillet. Serve hot with fresh whole-grain ciabatta on the side.