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Kidneys in Italian Sauce

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“Posted in response to a recipe request.”
1hr 15mins

Ingredients Nutrition

  • 1 lb beef kidney
  • 3 tablespoons plain flour
  • 12 teaspoon salt and pepper
  • 1 small onion
  • 2 tablespoons lard or 2 tablespoons oil
  • 2 tablespoons butter (not spread or tub product) or 2 tablespoons margarine (not spread or tub product)
  • 1 12 cups beef stock
  • 34 cup mushroom
  • 1 -2 tablespoon sherry wine (optional)
  • 12 cup green peas, barely cooked (for garnish)


  1. Skin, core, and cut the kidney into half-inch slices.
  2. Season the flour with the salt and a generous pinch of pepper in a plastic bag and toss the kidney in it until well coated.
  3. Skin and chop the onion.
  4. Heat the dripping in a saute pan and fry the kidney quickly on both sides.
  5. Add the onion, reduce the heat, cover, and saute gently for 20 minutes.
  6. Meanwhile, melt the butter or margarine in another saucepan.
  7. Stir in the remaining flour and cook until golden brown color.
  8. Gradually add the stock and stir until boiling.
  9. Reduce the heat and simmer for 5 minutes.
  10. Drain the kidney and onion from the fat, add them to the sauce, half cover the pan and simmer for about 45 minutes.
  11. Clean and slice the mushrooms and add them to the pan with the optional sherry.
  12. Simmer for a further 15 minutes.
  13. Serve hot, garnished with green peas.

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