Czech-Style Pork Kidneys in Cream Sauce

01Method

1. 1

   Rinse the kidneys thoroughly and slice them into thin portions about 1 cm thick, removing any membranes and tough connective tissue. Rinse well under cold water and pat dry.

2. 2

   Heat the oil in a large pan over high heat and brown the kidney pieces on all sides until golden. Transfer to a plate and set aside temporarily.

3. 3

   Reduce the heat to medium and gently cook the sliced onion in the same pan, stirring frequently, for 10-15 minutes until softened and lightly caramelized.

4. 4

   Add the smoked paprika and stir carefully for about 30 seconds until fragrant (being careful not to burn it), then pour in the stock and bring to a simmer.

5. 5

   Return the kidneys to the pan and cook gently for 30-35 minutes, stirring occasionally, until completely tender and cooked through.

6. 6

   Stir in the crème fraîche and adjust the seasoning with salt and pepper to taste.

7. 7

   Garnish with the fresh herbs and serve alongside rice, noodles, or potatoes.