Braised Lamb Kidneys Recipe

Braised Lamb Kidneys picture




 Kidneys1 Pound
 Butter/Margarine1⁄4 Cup (4 tbs)
 Sliced green pepper1 Cup (16 tbs)
 Sliced onion1⁄2 Cup (8 tbs)
 Beef broth1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Canned sliced mushrooms3 Ounce
 Flour1 Tablespoon
 Sherry1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 253 Calories from Fat 133

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 8.3 g41.4%

Trans Fat 0.1 g

Cholesterol 496.4 mg

Sodium 597.8 mg24.9%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.72 g2.9%

Sugars 1.1 g

Protein 21 g41.8%

Vitamin A 38.7% Vitamin C 19.3%

Calcium 2.4% Iron 30.4%

*Based on a 2000 Calorie diet


Remove fat and white veins from kidneys; cut each in 4 or 6 pieces.
Rinse well, and dry with paper towels.
In hot butter in large skillet, saute green pepper and onion until tender—about 5 minutes.
Remove; set aside.
In same skillet, saute" kidneys until nicely browned—about 5 minutes.
Remove from heat.
Stir in beef broth, salt, and pepper.
Drain mushrooms, reserving liquid.
Add mush- rooms, green pepper, and onion to skillet; simmer, uncovered, 15 minutes.
Add reserved mushroom liquid to flour, stirring until smooth.
Add to mixture in skillet, mixing well.
Bring to boiling, stirring; boil 2 minutes.
Remove from heat; stir in sherry.
Serve over rice.
Makes 4 servings.