KIDNEYS IN ITALIAN SAUCE
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
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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