Ingredients to make Emince De Vacuno A la Suiza:
- 1 kg beef loin
- 1 kg pork loin
- 375 gr onion(s) in brunoise
- 2 beef kidneys
- 300 ml or cc white wine
- 750 ml or cc Spanish sauce
- 50 ml or cc olive oil
- Vinegar
- Salt and pepper to taste
How to make Swiss Beef Emince:
- Clean the beef and pork cut into emince (4 by 1 cm) both meats. Cut the kidneys in half moon after washing, drain in water with vinegar for at least 1/2 hour. Drain the kidneys and sauté them in oil; Filter and rinse well, set aside. Sauté the onion in oil, add Spanish sauce and cook for 1/2 hour. Once the beef is almost cooked, add the kidneys, place in the oven and cook for a maximum of 5 minutes. Refine with a little cream and serve.
