• 1 kg beef kidneys
• 50 g butter
• 1 large onion, chopped
• 250 g mushrooms, sliced (optional)
• 250 ml sour cream
• Water or beef broth
• Salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Kidneys: Start by thoroughly cleaning the beef kidneys. Rinse them under cold water. Trim off any tough outer membranes, fat, and the white tubes in the center. Cut the kidneys into bite-sized cubes. For a milder flavor, you can soak the kidney pieces in a bowl of cold water with a splash of vinegar or milk for about 30 minutes, then drain and pat them dry.
2. Sauté the Aromatics: Melt the butter in a large pot or pan over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes.
3. Brown the Kidneys: Increase the heat to medium-high. Add the prepared kidney pieces to the pan with the onions. Sauté for about 5 minutes, stirring frequently, until they are browned on all sides.
4. Stew: Add just enough water or beef broth to the pan to barely cover the kidneys. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it stew for 20 minutes, or until the kidneys are tender. Season with salt and pepper.
5. Add Mushrooms and Cream: If using mushrooms, stir them into the pot and cook for about 5 minutes until they are tender. Next, reduce the heat to very low and stir in the sour cream. Be careful not to let the sauce boil after adding the sour cream, as it can curdle.
6. Serve: Cook for another 2-3 minutes to heat the sour cream through. Garnish with fresh parsley or chives and serve immediately with your favorite side dish, such as mashed potatoes or rice.

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