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Classic Devilled Kidneys
This dish is rich and flavorful, making it an excellent choice for a unique Christmas or New Years entrée. Enjoy!
Course
Breakfast, Brunch, Entree
Cuisine
Edwardian, English
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
4
servings
Calories
283
kcal
Ingredients
2 to 4
medium
kidneys
lamb, pork, or deer
2
tbsp.
flour
1
tsp.
salt
1
tsp.
black pepper
1
tsp.
cayenne pepper
optional
6
tbsp.
unsalted butter
1
tbsp.
Worcestershire sauce
1
tbsp.
English mustard
1
tbsp.
tomato paste
10
ounces
water or stock
4
slices
bread, toasted
for serving
Get Recipe Ingredients
Instructions
Prepare the Kidneys
Rinse the kidneys under cold water and pat them dry.
Cut out the white cores and slice the kidneys into bite-sized pieces.
Coat the Kidneys
In a bowl, mix flour, salt, pepper, and cayenne.
Toss the kidney pieces in the flour mixture until well coated.
Cook the Onions:
In a large frying pan, melt 2 tablespoons of butter over medium heat.
Add sliced onions and cook for about 3–4 minutes until soft and golden.
Cook the Kidneys
Shake off excess flour from the kidneys and add them to the pan.
Cook for about 2–3 minutes, turning occasionally until browned.
Make the Sauce
Stir in Worcestershire sauce, mustard, tomato paste, and gradually add water or stock.
Bring to a boil, then reduce heat and simmer for about 10 minutes until the kidneys are tender and the sauce thickens.
Serve
Toast slices of bread and butter them.
Divide the cooked kidneys and sauce over the toast and serve immediately.
Nutrition
Serving:
50
g
|
Calories:
283
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
50
mg
|
Sodium:
1005
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1140
IU
|
Vitamin C:
2
mg
|
Calcium:
54
mg
|
Iron:
2
mg