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Sauteed Kidneys With Vegetable Julienne

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Ingredients
  Lamb kidneys 12 , skinned halved and cored
  Seasoned flour 1 Teaspoon
  Onion 1 Small, chopped
  Olive oil 1 Tablespoon
  Carrots 3 Medium, peeled and cut into julienne strips
  Leeks 2 , cleaned and cut into julienne strips
  Button mushrooms 100 Gram, thinly sliced (4 Ounce)
  Beef stock 150 Milliliter (0.25 Pint)
  Dry sherry 4 Tablespoon
  Salt To Taste
Directions

1. Dust the lambs' kidneys lightly with seasoned flour.
2. Fry the onion gently in the oil for 3-4 minutes; add the kidneys and fry until sealed on all sides.
3. Add the strips of carrot and leek and the sliced mushrooms and fry together for 1 minute.
4. Stir in the stock and sherry and bring to the boil; add salt and pepper to taste, and simmer gently until the kidneys are just tender (12-15 minutes). Take care not to overcook, as they quickly go rubbery.
5. Serve, garnished with strips of carrot and leek.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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