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Ingredientes
- 1 Tbsp. Oil
- 4 x Lambs kidneys
- 1 x Onion, very finely minced
- 250 gm Button mushrooms, sliced (8oz)
- 150 ml Madeira wine or possibly sherry, (1/4 pint)
- 150 ml Beef stock, (1/4 pint)
- 4 Tbsp. Creme fraiche
- 2 Tbsp. Freshly minced parsley
- 1 Tbsp. Cornflour, blended in a little cool water Salt and freshly grnd black pepper
Direcciones
- 1. Heat the oil in a frying pan and fry the kidneys, onion and mushrooms for 10 min, turning the kidneys occasionally.
- 2. Stir in the Madeira, stock, creme fraiche, most of the parsley, blended cornflour and seasoning to taste.
- 3. Bring to the boil then reduce the heat and simmer gently for 2-3 min, stirring occasionally till the sauce has thickened.
- 4. Serve immediately sprinkled with the remaining minced parsley.
- NOTES : Ideal served with boiled rice with a few Tbsp. of cream stirred in before serving with the kidneys in Madeira & Mushroom sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 32 | 29% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 106mg | 3% |
| Total Carbs 8.92g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.99g | 3% |
| Protein 1.0g | 2% |
