• 4servings
  • 105minutes
  • 211calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 small beef kidneys or 4 veal kidneys

  2. 3/4 lb round steak, cut into pieces

  3. 2 tablespoons oil

  4. 1 cup chopped onion

  5. 1 bay leaf

  6. 3 sprigs parsley or 3 sprigs celery tops

  7. 1/2 cup mushroom , sliced

  8. 1/2 cup carrot , diced

  9. 2 tablespoons flour (heaping)

  10. 1/2 cup cold water

  11. pastry crust

Instructions Jump to Ingredients ↑

  1. Remove skin and coarse parts of kidneys; wash in salted water. Cut into 1" squares and dredge in seasoned flour. Pound flour into round steak. Heat 2 oil in heavy skillet and brown beef cubes on all sides. Then brown onion and add kidneys, cooking slowly until brown. Cover meat with hot water; add bay leaf, parsley, and cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms and carrots. Mix flour and water and add to gravy to thicken it. Pour thickened gravy over meat and vegetables and top with pastry crust. Bake at 350* until crust is golden brown.


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