LOCATION: Recipes >> Variety Meats >> Kidney Stew
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Kidney Stew
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Kidney Stew
Yield: 4 servings
1 lb Spanish onions, peeled and cut into eighths
1/2 c red wine
1 1/4 c water
1/4 ts dried thyme or 1/2 tsp chopped fresh
salt and pepper to taste
10 lamb kidneys (about 1 1/2 lbs)
4 tb flour
Place the onions, wine and 3/4 cup water in saucepan. Season with
salt, pepper and thyme, bring to boil. Lower heat, cover and simmer
20 minutes or until the onions are tender. Remove any surrounding
fat and the translucent membrane from the outside of the kidneys
and cut them into about 1" cubes. Stir the kidneys into the onion
mixture, cover and simmer for 5 minutes or until the kidneys are
nearly tender. Blend the four with the remaining water until it is
smooth and mix it into the kidneys, stirring continuously until
the mixture thickens. Simmer for a few minutes, check seasoning.
Serves 4
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