Casserole of Kidneys In Red Wine Recipe
Ingredients
| Lambs' kidneys - 8 | ||
| Chipolata | 1/2 Pound | |
| Onions | 2 Medium | |
| Butter | 2 Ounce | |
| Flour | 1 Tablespoon | |
| Stock | 3/4 Pint | |
| Red wine | 1/4 Pint | |
| Tomato puree - 1 tin (2 1/2 oz or 65 g) | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste, milled | |
| Mushrooms | 1/2 Pound | |
| Frozen peas | 1 Small | |
Directions
GETTING READY
1. Wash the kidneys well.
2. Trim fat and skin, then remove the core from each kidney using a sharp knife or pair of kitchen scissors.
3. Remove sinuous and halve.
4. Separate sausage links.
5. Peel and thinly slice onions.
6. Preheat the oven to 350°F (180°C or Gas No. 4)
MAKING
7. In a large casserole, melt butter over moderate flame.
8. When hot, add onions and sauté until golden.
9. Add the kidneys and sausages and sauté them for about 5 minutes until they loose their pinkish color.
10. Use a slotted spoon to remove content to a platter and keep hot.
11. To the hot fat in the casserole add flour and stir, cooking until golden.
12. Gradually add the hot stock, stirring until you get a smooth sauce.
13. Stir in the tomato puree and wine.
14. Reduce heat and allow the sauce to cook for about 5-6 minutes, stirring constantly until thick and bubbly.
15. If lumpy, strain the sauce.
16. Return the onion-kidney-sausage mixture to the sauce in the casserole.
17. Cover with a lid and transfer to middle level of preheated oven
18. Cook for 1 1/2 hours until juices run clear when kidneys are pierced with a knife.
19. 15 minutes before kidneys are cooked, add the sliced mushrooms and peas to the stew and continue to cook.
SERVING
20. Serve with rice.
1. Wash the kidneys well.
2. Trim fat and skin, then remove the core from each kidney using a sharp knife or pair of kitchen scissors.
3. Remove sinuous and halve.
4. Separate sausage links.
5. Peel and thinly slice onions.
6. Preheat the oven to 350°F (180°C or Gas No. 4)
MAKING
7. In a large casserole, melt butter over moderate flame.
8. When hot, add onions and sauté until golden.
9. Add the kidneys and sausages and sauté them for about 5 minutes until they loose their pinkish color.
10. Use a slotted spoon to remove content to a platter and keep hot.
11. To the hot fat in the casserole add flour and stir, cooking until golden.
12. Gradually add the hot stock, stirring until you get a smooth sauce.
13. Stir in the tomato puree and wine.
14. Reduce heat and allow the sauce to cook for about 5-6 minutes, stirring constantly until thick and bubbly.
15. If lumpy, strain the sauce.
16. Return the onion-kidney-sausage mixture to the sauce in the casserole.
17. Cover with a lid and transfer to middle level of preheated oven
18. Cook for 1 1/2 hours until juices run clear when kidneys are pierced with a knife.
19. 15 minutes before kidneys are cooked, add the sliced mushrooms and peas to the stew and continue to cook.
SERVING
20. Serve with rice.
Chef
