You will need
    • beef kidneys;
    • lard;
    • bow;
    • butter;
    • flour;
    • meat broth;
    • salt;
    • pepper;
    • Bay leaf;
    • greens;
    • lemon.
Before you begin cooking kidneys should be thoroughly rinsed under cold running water. Remove the tape and take the ureters, as through the kidneys is urine, which is why when the wrong treatment is an unpleasant smell that is almost impossible to kill.
Pour into a bowl or large pot with cold water and soak in it processed and sliced kidneys for four hours (can be left overnight, put a container of water in the fridge). Fill the buds with fresh water, bring to the boil, periodically remove the formed foam and bring the water to a boil. Again drain and flush the kidneys, bring to a boil over medium heat for one and a half hours.
Prepared beef kidneys, slice with a sharp knife into small slices and place in a pre-heated pan with 50 grams of melted lard. Brown the kidneys on all sides, stirring occasionally with a wooden spatula.
While buds are fried, prepare the onion sauce that gives the dish a spicy flavor and exquisite aroma. Peel one large onion from the husk, and rinse with cold water. Cut in half and place on a baking sheet. Put in preheated oven and bake until soft. Mash is still hot onions into a puree with a blender.
Melt twenty-five grams of butter in a frying pan and fry a tablespoon of flour to a Golden color. Add one hundred and fifty milliliters of strained meat stock or water, pound the sauce so that lumps don't form. Mix cooked flour dressing with mashed baked onions and bring to a boil, the sunflower is a good choice.
Fold the sauteed kidneys in a ceramic or clay pots, add salt, pepper and Bay leaf. Pour the offal cooked in onion sauce, sprinkle with herbs and close the pot lids, place in a preheated to two hundred degrees oven. Simmer on low heat for forty minutes, fifteen minutes before end of cooking, add in each pot on the middle slice of lemon without seeds.