Kidneys in Italian Sauce

"Posted in response to a recipe request."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
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ingredients

  • 453.59 g beef kidney
  • 44.37 ml plain flour
  • 2.46 ml salt and pepper
  • 1 small onion
  • 29.58 ml lard or 29.58 ml oil
  • 29.58 ml butter (not spread or tub product) or 29.58 ml margarine (not spread or tub product)
  • 354.88 ml beef stock
  • 177.44 ml mushroom
  • 14.79-29.58 ml sherry wine (optional)
  • 118.29 ml green peas, barely cooked (for garnish)
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directions

  • Skin, core, and cut the kidney into half-inch slices.
  • Season the flour with the salt and a generous pinch of pepper in a plastic bag and toss the kidney in it until well coated.
  • Skin and chop the onion.
  • Heat the dripping in a saute pan and fry the kidney quickly on both sides.
  • Add the onion, reduce the heat, cover, and saute gently for 20 minutes.
  • Meanwhile, melt the butter or margarine in another saucepan.
  • Stir in the remaining flour and cook until golden brown color.
  • Gradually add the stock and stir until boiling.
  • Reduce the heat and simmer for 5 minutes.
  • Drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes.
  • Clean and slice the mushrooms and add them to the pan with the optional sherry.
  • Simmer for a further 15 minutes.
  • Serve hot, garnished with green peas.

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Reviews

  1. We only used 400g kidney & added bacon to bulk up. We cut down the simmer time to 15mins. Was delish.
     
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