Njurtapp med smashed potatoes och svampsås

45 minuter
4 servings
Njurtapp med smashed potatoes och svampsås

Detta receptet är för dig som uppskattar den tidlösa kombinationen kött och potatis, men gillar att variera smakerna. I detta recept använder vi njurtapp, en detalj som sägs ha följt med slaktaren hem tack vare dess fina egenskaper. Njurtappen påminner lite om viltkött och har en kraftig köttsmak.

Gör så här

  1. Lägg fram köttet så det blir rumstempererat.
  2. Sätt ugnen på 225 grader.
  3. Koka potatisen tills den nästan är klar.
  4. Under tiden potatisen kokar delar du njurtappen längs mitten och skär bort senan.
  5. Salta och peppra köttet.
  6. Lägg de kokta potatisarna i en form eller på en plåt och tryck till dem med en gaffel.
  7. Toppa med en klick smör, färsk timjan, salt och peppar.
  8. Rosta i ugnen till de fått lite färg.
  9. Hacka löken och skiva svampen till såsen.
  10. Bryn köttet i rapsolja och smör. Ös sedan köttet med smör till ca 60 grader innertemperatur, eller till önskad stekgrad. Man kan även bryna köttet i panna och steka klart det i ugn. 
  11. Låt köttet vila 10 minuter innan servering.
  12. Bryn lök och svamp i smör i samma panna som njurtappen för godare smak.
  13. Slå på grädden och smaka av med salt och peppar.
  14. Låt putta till lagom konsistens.
  15. Skär köttet i skivor mot fibrerna och servera med potatis och svampsås.

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