Kidneys In Italian Sauce Recipes

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KIDNEYS IN ITALIAN SAUCE



Kidneys in Italian Sauce image

Make and share this Kidneys in Italian Sauce recipe from Food.com.

Provided by Molly53

Categories     Beef Organ Meats

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb beef kidney
3 tablespoons plain flour
1/2 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 1/2 cups beef stock
3/4 cup mushroom
1 -2 tablespoon sherry wine (optional)
1/2 cup green peas, barely cooked (for garnish)

Steps:

  • 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.

Nutrition Facts : Calories 277.1, Fat 16.1, SaturatedFat 7.3, Cholesterol 487.4, Sodium 542.9, Carbohydrate 9.5, Fiber 1.4, Sugar 2, Protein 22.9

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