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Kidneys In Sour Sauce

Meat.World's picture
Ingredients
  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
Directions

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: 
Medium
Course: 
Main Dish
Method: 
Browned
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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