10 sheep's kidneys, membrane and core removed, cut into dice
4 tbsp plain flour
1 tsp salt
freshly ground black pepper to taste
1 large onion, sliced
2 tsp cooking oil
2 tsp butter
3/4 cup (6 fl oz) 180 mlmeat stock
2 tbsp vinegar
1 tsp sugar
4 tbsp plain flour
1 tsp salt
freshly ground black pepper to taste
1 large onion, sliced
2 tsp cooking oil
2 tsp butter
3/4 cup (6 fl oz) 180 mlmeat stock
2 tbsp vinegar
1 tsp sugar
method
1. Combine flour, salt and pepper and roll kidneys in mixture.
2. Saute onion in heated cooking oil and butter in a heavy based saucepan until onion is translucent. Add kidneys and brown.
3. Heat meat stock, vinegar and sugar and add to meat.
4. Cover with lid, reduce heat and simmer for 10 to 15 minutes or until tender.
5. Do not allow to boil or kidneys would toughen.
2. Saute onion in heated cooking oil and butter in a heavy based saucepan until onion is translucent. Add kidneys and brown.
3. Heat meat stock, vinegar and sugar and add to meat.
4. Cover with lid, reduce heat and simmer for 10 to 15 minutes or until tender.
5. Do not allow to boil or kidneys would toughen.
serving amount
serves 6
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