Kidneys in Italian Sauce

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb beef kidney
  • 3
    tablespoons plain flour
  • 12
    teaspoon salt and pepper
  • 1
    small onion
  • 2
    tablespoons lard or 2 tablespoons oil
  • 2
    tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
  • 1 12
    cups beef stock
  • 34
  • 1 -2
    tablespoon sherry wine (optional)
  • 12
    cup 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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