Kidneys in Beer Sauce

Heat oil and fry onions until golden brown, cut kidneys into pieces, roll in flour and fry briefly with the onions. Remove the kidney pieces from the pan and keep warm. Stir in 2/3 of Bock beer and boil a little, add tomatoes and plize, season with a pinch each of pepper, marjoram, parsley, rosemary, oregano, paprika and garlic and simmer gently for 20 minutes. Add the rest of the beer and the sautéed kidneys and season with salt.

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