KIDNEYS IN A SUURSOUS
■ 6 Beef or 12 lamb kidneys, Cleaned And Cut into Chunks ■ 60ml (4 tablespoons) Butter ■ 22,5ml (1 ½ tablespoon) flour ■ 500ml (2 Cups) Beef stock ■ 30ml (2 tablespoons) vinegar or lemon juice ■ Salt to taste ■ Spekko Long Grain Parboiled Rice to serve
Wash and soak the kidneys in cold water. Cut out the fatty middle of each kidney and cut into bitesized chunks. Heat the butter in a large pan. Add the kidneys and stir-fry for about five minutes. Add the flour to the pan and mix through. Add the stock and stir until the sauce has thickened. Add the vinegar or lemon juice and adjust the seasoning with salt. Serve with warm Spekko Long Grain Parboiled Rice.
Move! stokvel tip This recipe Can BE made in Bulk. BEEF or lamb kidneys are all Delicious. Beware of overcooking as the kidneys will get tough. Kidneys are reasonably priced and Can BE served as part of a Breakfast Buffet. This recipe is Easy and Can BE made with just a FEW readily available pantry items.