Kidneys In Italian Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 1 skin, core, and cut the kidney into half-inch slices.
• 2 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.
• 3 skin and chop the onion.
• 4 heat the dripping in a saute pan and fry the kidney quickly on both sides.
• 5 add the onion, reduce the heat, cover, and saute gently for 20 minutes.
• 6 meanwhile, melt the butter or margarine in another saucepan.
• 7 stir in the remaining flour and cook until golden brown color.
• 8 gradually add the stock and stir until boiling.
• 9 reduce the heat and simmer for 5 minutes.
• 10 drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes.
• 11 clean and slice the mushrooms and add them to the pan with the optional sherry.
• 12 simmer for a further 15 minutes.
• 13 serve hot, garnished with green peas.