Clean the beef and pork cut into Emince (4 by 1 cm) Both meats. Corta crescent kidneys prior washed, drain in water with minimum vinegar 1/2 hour. Drain the kidneys and saute them in oil; Filter and rinse well, reserve. Skip the onion in oil, add Spanish sauce and let cook 1/2 hour, once the beef is almost cooked add the kidneys, bring to oven and cook at a maximum of 5 minutes. Refine with a little cream and serve.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make emince of beef to the Switzerland: |
| 1 kg beeer loin 1 kg pork loin 375 gr onion (s) in brunoise 2 kidneys of beef 300 ml or cc white wine 750 ml or cc Spanish sauce 50 ml or cc olive oil vinagre vinagre Salt and pepper to taste |
