Kokot with beef by-products.
Exquisite cocotte with beef by-products
Ingredients
| beef kidneys 200 g |
| beef liver 200 g |
| beef heart 200 g |
| onion 2 pcs |
| garlic 2 cloves |
| white dry wine 30 ml |
| fat sour cream 120 g |
| hard cheese 100 g |
| vegetable oil 25 ml |
| bay leaf 4 pcs |
| allspice 8 peas |
| TO TASTE: |
| salt |
| black pepper |
| thyme |
Instructions
Step 1
Soak the kidneys in water for 3 hours.
Step 2
Put the heart, onion, bay leaf, sweet pepper and halved kidneys in a pot. Pour boiling water, salt and cook at medium temperature kidneys - 30 minutes, heart - 1 hour. Then let the by-products cool in the broth.
Step 3
Remove the film from the liver, cut it into cubes and fry in vegetable oil until brown. Add chopped onion and garlic and fry for a few more minutes.
Step 4
Cut the kidneys and heart into small pieces and mix with the liver. Season with salt, pepper, thyme, pour in the wine and let it evaporate. Add the sour cream and bring the sauce to the boil.
Step 5
Place the mixture in the cocottes, sprinkle with grated cheese. Bake at 180° for 10-12 minutes. Bon appetit!
