Sauteed Kidney In Mustard Cream Sauce Recipe

Name: Sauteed Kidney In Mustard Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g pork, kidney; salt and pepper; 1 tablespoon vegetable oil; 1 pat butter; 1 small onion, finely chopped; 3 garlic cloves, minced; 3 splashes vinegar; 3 teaspoons mustard; 100 g yoghurt; 1 lime, juice of

Servings: persons

1
Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season.
2
Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside.
3
Stir fry the onions/garlic in the same oil until soft (around 4 minutes). Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 350 g pork, kidney, salt and pepper, 1 tablespoon vegetable oil, 1 pat butter, and more.

Yes, Sauteed Kidney In Mustard Cream 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.

Sauteed Kidney In Mustard Cream Sauce

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