Kidneys In Red Wine
|Streaky bacon||4 Ounce, rinded and diced (100 gram)|
|Butter/Margarine||1 Ounce (25 gram)|
|Onion||1 Large, skinned and sliced|
|Seasoned flour||45 Milliliter (3 level tablespoon)|
|Button mushrooms||4 Ounce (100 gram)|
|Stock||1⁄2 Pint (300 milliliter)|
|Tomato paste||15 Milliliter (1 level tablespoon)|
|Red wine||1⁄4 Pint (150 milliliter)|
Skin, core and halve the kidneys.
Lightly fry the bacon in the fat in the uncovered pressure cooker until it is just brown and some of the fat has run out.
Remove the bacon from the cooker and lightly fry the onions until they are just transparent.
Remove the onion and put with the bacon.
Toss the kidneys in the seasoned flour, shake off most of it, and fry them in the uncovered cooker until just sealed.
Put the bacon, onion, mushrooms and stock in the cooker.
Add the seasoning, tomato paste and wine.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Spoon the kidneys and vegetables into a hot dish and keep it warm.
Blend the remaining flour to a smooth cream with a little cold water and stir in a little of the hot stock.
Add the mixture to the cooker and bring the sauce to the boil uncovered, stirring until it thickens.
Adjust the seasoning and pour the sauce over the kidneys.
Serve with creamed potatoes or rice.