Kidneys In Italian Sauce Recipe

Name: Kidneys In Italian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef kidney; 3 tablespoons plain flour; 1/2 teaspoon salt and pepper; 1 small onion; 2 tablespoons lard or 2 tablespoons oil; 2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product); 1 1/2 cups beef stock; 3/4 cup mushroom; 1 -2 tablespoon sherry wine (optional); 1/2 cup green peas, barely cooked (for garnish)

Servings: persons

1
Skin, core, and cut the kidney into half-inch slices.
2
Season the flour with the salt and a generous pinch of pepper in a plastic bag and toss the kidney in it until well coated.
3
Skin and chop the onion.
4
Heat the dripping in a saute pan and fry the kidney quickly on both sides.
5
Add the onion, reduce the heat, cover, and saute gently for 20 minutes.
6
Meanwhile, melt the butter or margarine in another saucepan.
7
Stir in the remaining flour and cook until golden brown color.
8
Gradually add the stock and stir until boiling.
9
Reduce the heat and simmer for 5 minutes.
10
Drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes.
11
Clean and slice the mushrooms and add them to the pan with the optional sherry.
12
Simmer for a further 15 minutes.
13
Serve hot, garnished with green peas.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb beef kidney, 3 tablespoons plain flour, 1/2 teaspoon salt and pepper, 1 small onion, and more.

Yes, Kidneys In Italian Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kidneys In Italian Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions