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Braised Lamb Kidneys

christopherr's picture
  Kidneys 1 Pound
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned sliced mushrooms 3 Ounce
  Flour 1 Tablespoon
  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.

Recipe Summary

Main Dish

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