Ingredients
The following ingredients have 4 Servings
- 8 lamb kidneys
- 60 g butter
- 1 medium onion, finely chopped
- 1 teaspoon dry mustard
- ¼ cup plain flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato sauce
- 1½ cups stock
- salt to taste
- toast fingers to serve
Instruction
- <p><strong>1.</strong> Remove fine skin membrane and core from kidneys. Cut into 5 mm slices.</p> <p><strong>2.</strong> Heat butter in a heavy-based frying pan. Add onion and cook until onion just changes colour. Add kidneys and brown. Reduce heat to simmer; remove kidneys and set aside.</p> <p><strong>3.</strong> Sprinkle mustard and flour over base of pan and cook, stirring, until flour is golden brown.</p> <p><strong>4.</strong> Add sauces, stock and salt and stir until mixture comes to boil; reduce heat, simmer 5 minutes. Add kidneys to sauce, cook 15 minutes over low heat. Serve with toast.</p>
