Kidney stew

500 g kidneys - sheep, veal or porkflour mixed with salt, pepper and paprika to taste50 g butter or frying fat2 onions, finely chopped3-4 carrots, sliced250 g tomatoesClean the kidneys and cut each into 4 parts. Coat with spice-flour mixture. Brown in the butter/fat in a saucepan with the onions and carrots. Blanch and skin the tomatoes and add towards the end of the browning time. Add enough