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Kidneys in Sour Sauce

Meat.World's picture
  Lamb kidneys 1 Pound, fat and membrane removed, thinly sliced
  Butter 2 Tablespoon
  Onion 1 , finely chopped
  Flour 1 Tablespoon
  Water/Meat stock 1⁄2 Cup (8 tbs)
  White wine vinegar 1 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon
  Meat stock 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a saucepan, melt the butter and saute the onion over medium heat until it is lightly browned about 10 minutes.
Add the kidneys and, turning them frequently, saute them until they are pinkish brown about five minutes.
Remove them from the pan and keep them warm.
Sprinkle the flour into the saucepan, stir it until it is lightly browned, then stir in the 1/2 cup [125 ml.] of water or stock.
Add the vinegar, wine, lemon juice, 1/4 cup [50 ml.] of stock and a pinch of pepper.
Cook, stirring constantly, until the liquid boils, then reduce the heat and simmer, stirring occasionally, until the sauce is well reduced—about 20 minutes.
Add the kidneys and cook them for five minutes to heat them through.
Just before serving, add a pinch of salt.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 217 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 4.9 g24.3%

Trans Fat 0.1 g

Cholesterol 482.2 mg160.7%

Sodium 368.3 mg15.3%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.72 g2.9%

Sugars 2 g

Protein 21 g42.4%

Vitamin A 35.5% Vitamin C 27.8%

Calcium 3% Iron 31.1%

*Based on a 2000 Calorie diet

Kidneys In Sour Sauce Recipe