Name: Herbed Kidney Ragout
Yield: 6 servings
Ingredients: ¼ cup butter; 2 cups canned tomatoes; 1 tablespoon sweet-pepper flakes; 1 tablespoon celery flakes; 1 teaspoon sugar; ½ teaspoon dried orégano; ⅛ teaspoon freshly ground black pepper; 2 pounds veal, lamb, or beef kidneys; 1 cup sliced mushrooms; ¼ cup chopped onion; ½ teaspoon dried basil; 3 teaspoons salt

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 teaspoons salt
2 pounds veal, lamb, or beef kidneys

Method

Rub one teaspoon of the salt over the kidneys and let them stand for two hours. (This removes some of the strong flavor.) Remove membranes and white tubes, and cut kidneys into one-quarter-inch slices.
Sauté the kidneys and onion in three tablespoons of the butter for five minutes. Add tomatoes, celery and sweet-pepper flakes, remaining salt and the su

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Herbed Kidney Ragout

Ingredients

Method

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