Braised Lamb Kidneys
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced green pepper||1 Cup (16 tbs)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||3 Ounce|
|Sherry||1⁄4 Cup (4 tbs)|
Remove fat and white veins from kidneys; cut each in 4 or 6 pieces.
Rinse well, and dry with paper towels.
In hot butter in large skillet, saute green pepper and onion until tender—about 5 minutes.
Remove; set aside.
In same skillet, saute" kidneys until nicely browned—about 5 minutes.
Remove from heat.
Stir in beef broth, salt, and pepper.
Drain mushrooms, reserving liquid.
Add mush- rooms, green pepper, and onion to skillet; simmer, uncovered, 15 minutes.
Add reserved mushroom liquid to flour, stirring until smooth.
Add to mixture in skillet, mixing well.
Bring to boiling, stirring; boil 2 minutes.
Remove from heat; stir in sherry.
Serve over rice.
Makes 4 servings.