KIDNEY STROGANOFF

This recipe is taken from Delia’s fugal food. An inexpensive version of the classic stroganoff, and in my view it is far more tastier. Rich creamy and packed full of flavour

INGREDIENTS

12 Lambs Kidney
1 medium onion
60g butter
225g mushrooms
150ml crème fràiche
salt and pepper
grated nutmeg
fresh tarragon finely chopped

METHOD

Begin by peeling the onion and slicing it into very thin rings. Now slice the rings in half and separate them to give you moon-shaped slivers. Melt 50g of the butter in a large frying pan and gently soften the onion in it for 10 minutes.

Meanwhile, wipe the mushrooms, slice the stalks and caps thinly, then add them to the onion, stirring them around, and cook for a further 5 minutes. The kidneys should be first skinned and the cores snipped out then cut into the thinnest slices possible. Turn the heat up under the pan, add the kidney slices and brown them quickly, constantly turning the pieces over.

Now turn the heat right down and stir in the soured cream, season with salt, pepper, the nutmeg, and the tarragon. Let everything simmer very gently for 5 minutes.

Just before serving, stir in the remaining butter, then serve immediately with plain boiled rice.

Original Recipe :  Delia Smith