Creamed Kidneys in Wine

creamed kidneys in wine

Creamed Kidneys in Wine

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Use lambs' kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
Servings: 4
Calories: 283


  • 1 oz butter
  • 12 lambs' kidneys cored and halved
  • 8 oz mushrooms sliced
  • 3 celery sticks diced
  • 1 medium onion skinned and finely chopped
  • 1 oz plain flour
  • 1/2 pint dry red wine
  • 1 tsp mustard powder
  • salt and pepper
  • 5 floz fresh double cream


  • Melt the butter in a medium saucepan. Add the kidneys, mushrooms, celery and onion and fry gently for 10 minutes, until tender.
  • Stir in the flour and cook for 1 - 2 minutes. Gradually stir in the wine, mustard and salt and pepper. Cook for a further 5 minutes. Stir in the cream and gently reheat. Serve on a bed of boiled rice with a green vegetable.
Calories: 283 kcal
Carbohydrates: 13 g
Protein: 4 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 75 mg
Sodium: 75 mg
Potassium: 276 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 741 IU
Vitamin C: 4 mg
Calcium: 38 mg
Iron: 1 mg
Cuisine British
Ingredients Kidney, Offal
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