Kidney Stroganoff Recipes

SNAPPY STROGANOFF

Steps:

• Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
• Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
• Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
• Serve over the buttered noodles and garnish with the remaining parsley.

KIDNEY STROGANOFF

Steps:

• Peel and chop the onion. Wash and slice the mushrooms. Cut the kidneys in half lengthways. Remove the white fatty core and cut the kidneys into quarters.
• Melt the butter and oil in a saucepan over a moderate heat, and fry the onion gently for 2-3 minutes to soften. Add the mushrooms and stir. Add the kidneys, flour, salt and pepper, and continue to cook for another 3-5 minutes until the kidneys are browned on all sides.
• Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring the sauce to the boil, stirring gently all the time as the sauce thickens. Lower the heat, cover the pan and simmer very gently for 10-15 minutes, until the kidneys are cooked. Cook the rice (while the kidneys are simmering) in boiling, salted water. Stir the yoghurt into the kidney sauce. Drain the rice and serve hot with the kidneys.