Kidney Stroganoff

Serves 4

• 2 tbls - olive oil or oil of your choice
• 1 - onion (finely chopped)
• clove of garlic (crushed)
• 100g – mushrooms (sliced)
• 8 – lambs’ kidneys (skinned, cored and quartered)
• salt and pepper
• 2tbls – plain flour
• 300ml – milk
• 125ml – half fat crème fraiche
• Chopped parsley for garnish

Method

Heat oil, gently fry onion and garlic without browning for 2-3 minutes. Add mushrooms, carry on gently frying for a further 5 minutes.

Toss the kidneys in combined salt, pepper and flour and add to the pan with any remaining flour. Cook for 5 minutes or until kidneys are brown all over.

Remove pan from heat and gradually stir in milk. Return to the heat and slowly bring to boil, stirring continuously.

Cover and simmer gently for about 20 minutes, or until kidneys are cooked.

Stir in crème fraiche, taste for seasoning and reheat without boiling.

Serve with either Pasta or boiled Rice, garnished with chopped Parsley.

Tip for tossing the kidneys in seasoned flour. Put the flour, salt and pepper in a plastic bag add kidneys, twist top of bag and shake.

Back to Recipe Page

Back to Home Page