Kidney Dinner

1. 1

   Cut the kidneys in half, lengthways, and remove the white, fatty core.

2. 2

   Cut the kidneys into pieces.

3. 3

   Heat the oil and butter gently in a saucepan.

4. 4

   Add the kidneys and fry over a moderate heat, stirring until the kidneys are browned on all sides.

5. 5

   Gradually stir in about 1 cup of soup and leave to simmer for 10 minutes, over a very low heat, until the kidneys are tender.

6. 6

   Mix the flour and gravy flavouring powder (or gravy granules) into a smooth paste with the sherry, wine, or water, and add to the kidney sauce, stirring as the sauce thickens.

7. 7

   Stir in the cream, if using, and heat through, but do not let the cream boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.