Lamb Kidneys In Wine Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
20 lamb kidneys
4 tbsp. butter
Salt and pepper
1 tbsp. Worcestershire
sauce
1 sprig of parsley
1/4 tsp. salt
1 can mushroom soup
1 can mushrooms, drained
1 c. red wine
2 tbsp. cornstarch
1/4 c. sour cream
Cooked buttered rice
Directions
Slice kidneys in half lengthwise; cut out fat with scissors.
Brown in butter in heavy skillet.
Salt and pepper to taste.
Add Worcestershire sauce and wine; simmer for 15 to 20 minutes.
Blend cornstarch and 1/2 cup water; add gradually to simmering kidneys, stirring constantly, until thickened.
Add sour cream, blending well.
Serve with rice.
Brown in butter in heavy skillet.
Salt and pepper to taste.
Add Worcestershire sauce and wine; simmer for 15 to 20 minutes.
Blend cornstarch and 1/2 cup water; add gradually to simmering kidneys, stirring constantly, until thickened.
Add sour cream, blending well.
Serve with rice.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
Well done previous writer for noticing that,and,in my humble opinion,to add tinned soup means you aren't really cooking at all, just heating things up.
Posted on: 19 August 2010 - 7:19pm
Anonymous says :
No mention of when the soup is to be added?
Posted on: 20 January 2010 - 2:09pm
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