Cuisine of Slovenia’s Regions: Veal Kidneys in Wine Sauce with Mashed Potatoes and Carrots

Cooking time: 30 minutes.

Ingredients (for 2 persons)

  1. 300 g veal kidneys,
  2. 0.5 red onion,
  3. 1 shallot,
  4. 10 mL red wine (e.g. Teran),
  5. 4 potatoes,
  6. 2 carrots,
  7. 1 tbsp sour cream,
  8. 10 mL milk,
  9. butter,
  10. olive oil,
  11. salt,
  12. pepper,
  13. bay leaves,
  14. honey (optionally, sugar).


Rinse potatoes and carrots, peel, cut into slices and boil in salted water until they soften (about 25 minutes). Then chop the red onions and shallots into strips, add 1–2 teaspoons of honey and a bay leaf, put in a frying pan with 3 tablespoons of olive oil. Fry the onion until golden-yellow. Meanwhile, cut the kidneys into thin slices. When the onions are ready, add the kidneys and fry them for maximum of 6 minutes. Then add wine and cook another 2-3 minutes.

Before cooking, do not salt and pepper the kidneys. You can use butter instead of olive oil, and broth – instead of wine.

Drain potatoes. After adding butter, sour cream and milk, mash potatoes and carrots. Serve hot.