Bull’s glands with mushrooms

ingredients

600 g bull gland 200 g mushrooms 2 pcs onion pcs salt pcs marjoram pcs cumin pcs ground black pepper pcs worcestershire sauce pcs lemon juice 1 tbsp flour

progress

1.

Cut the blanched gizzards in half and soak in water for a few hours. Rinse them under running water and cut them into larger pieces before processing.

2.

Fry the chopped onion in oil and sauté the glands in it. Pour a little water over them.

3.

In the other pot, sauté the chopped mushrooms in the onions, add the spices.

4.

When the mushrooms are soft, add them to the glands, dust with 1 tbsp flour, add worcestershire sauce and simmer.

5.

Add lemon juice and season as needed.