Kidney Stroganoff
Discover a bold twist on a classic comfort dish with this rich and savory Kidney Stroganoff. Tender beef or lamb kidneys are lightly dusted in flour and seared to perfection before being simmered in a luscious, creamy sauce made with sautéed mushrooms, onions, Dijon mustard, smoked paprika, and a splash of dry white wine. Infused with deep, earthy flavors and a delightful tang from sour cream, this dish offers a hearty, budget-friendly alternative to traditional stroganoff. Served over fluffy egg noodles or steaming rice, it’s an indulgent meal perfect for adventurous food lovers seeking something deliciously different. This easy-to-follow recipe is ready in under an hour, making it ideal for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 500 grams beef or lamb kidneys
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 250 grams button mushrooms, sliced
- 1 teaspoon smoked paprika
- 100 milliliters dry white wine
- 200 milliliters beef or chicken stock
- 1 tablespoon Dijon mustard
- 200 grams sour cream
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons flour (for dusting kidneys)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams egg noodles or rice (for serving)
Instructions
Rinse the kidneys thoroughly under cold running water to remove any impurities. Trim away any fat or sinew and slice them into bite-sized pieces.
Place the kidney pieces in a bowl with cold water and let them soak for 10 minutes. Drain and pat them dry using paper towels.
Lightly dust the kidneys with the flour, shaking off any excess.
Heat the butter and olive oil in a large skillet over medium-high heat. Add the kidneys in batches (to avoid overcrowding) and sear them until browned on all sides, about 2-3 minutes per batch. Remove the kidneys from the pan and set them aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they have released their liquid and are golden brown. Sprinkle in the smoked paprika and stir to coat the vegetables.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan and let the wine reduce by half, about 2-3 minutes.
Pour in the stock and stir in the Dijon mustard. Simmer for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the sour cream. Ensure it is fully incorporated but do not allow the sauce to boil, as this could cause the cream to curdle.
Return the seared kidneys to the skillet and cook gently in the sauce for 5-7 minutes, until they are tender and heated through.
Season with salt and black pepper to taste, and sprinkle with chopped parsley before serving.
Serve the Kidney Stroganoff over a bed of hot buttered egg noodles or rice for a complete and satisfying meal.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1924 mg | 641% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 27.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 469 mg | 36% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
