500 g ox kidney
3 tbsp plain flour
1/2 tsp salt pepper
1 small onion (50 g approx)
2 tbsp beef dripping (fat from roasted meat)
2 tbsp (1 oz) 25 g butter or margarine
375 ml general household or brown stock
3/4 cup (90 g) mushrooms
1-2 tbsp sherry (optional)
3 tbsp plain flour
1/2 tsp salt pepper
1 small onion (50 g approx)
2 tbsp beef dripping (fat from roasted meat)
2 tbsp (1 oz) 25 g butter or margarine
375 ml general household or brown stock
3/4 cup (90 g) mushrooms
1-2 tbsp sherry (optional)
for the garnish
100 g cooked green peas
method
1. Skin, core, and cut the kidney into slices about 1 cm thick.
2. Season the flour with the salt and a generous pinch of pepper in a bag or bowl 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 fry gently for 20 minutes.
6. Meanwhile, melt the butter or margarine in a saucepan.
7. Stir in the flour left after coating the kidney, and cook until a nut brown colour.
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 sherry, if used, and extra seasoning, if liked.
12. Simmer for a further 15 minutes.
13. Serve hot, garnished with green peas.
2. Season the flour with the salt and a generous pinch of pepper in a bag or bowl 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 fry gently for 20 minutes.
6. Meanwhile, melt the butter or margarine in a saucepan.
7. Stir in the flour left after coating the kidney, and cook until a nut brown colour.
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 sherry, if used, and extra seasoning, if liked.
12. Simmer for a further 15 minutes.
13. Serve hot, garnished with green peas.
serving amount
serves 4
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