You are here

Kidneys With Mustard Sauce

Ingredients
  Lambs kidneys 8 , skin and cores removed and cut into thick slices
  Butter 1 Ounce (25g)
  Onion 1 Small, peeled and sliced
  Mushrooms 1⁄2 Pound, sliced (225g)
  Prepared mustard 1 Tablespoon
  Milk 4 Tablespoon
  Single cream 4 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a large pan, saute the kidneys in butter, until tender.
2) Remove the kidneys with a slotted spoon and keep warm.
3) In the same pan, saute the onion and mushrooms for 5 minutes.
4) Then stir in the prepared mustard, milk and cream; mix thoroughly.
5) Return the kidneys into the pan, stir in the nutmeg, salt and pepper to taste, then reheat until thoroughly heated.
6) If you wish to freeze the recipe do it at this stage. Transfer the cooled kidneys and sauce to a freezer friendly container, seal, label and freeze.

SERVING
7) Serve the Kidneys with Mustard Sauce immediately on a serving platter.
8) If using the frozen dish, thaw at room temperature for 4 hours, then reheat gently while stirring occasionally. Serve hot or as indicated in step 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
8

Rate It

Your rating: None
4.180555
Average: 4.2 (18 votes)