Kidneys in Italian Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
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)
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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RECIPE SUBMITTED BY
Molly53
United States