Home · Recipes · Gourmet Specialties · Veal

Calf's Kidney Innsbruck

4 servings

Ingredients

• 100 g Breakfast bacon
• 1 Stk Onion (large)
• 2 Stk Veal kidneys (trimmed of fat and skin)
• 2 Stk Frankfurter sausages
• 2 Stk Sweet-sour gherkins
• 50 g Mushrooms (cleaned)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Marjoram (nach Bedarf)
• 0.12 L Red wine
• 0.12 L sour cream
• Parsley potatoes (nach Bedarf)

Instructions

1. Cut breakfast bacon and onion into fine dice and sweat in a pan until translucent and golden.
2. Remove the fat and skin from calf's kidneys, slice frankfurters, gherkins, and mushrooms and add to the pan.
3. Sauté and season with salt, pepper, and marjoram.
4. Add red wine and sour cream and braise everything until tender.
5. Serve with parsley potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.