Summary

Ingredients

• 8 kidney (s), from lamb
• 60 g butter
• 1 medium onion (s)
• 1 teaspoon mustard, ground or hot mustard
• 40 grams flour
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 350 ml broth
• Salt, to taste
• toast

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Instructions

1. Clean the kidneys and cut into slices.
2. Melt the butter in a pan and fry the onions in it. Add the kidneys and fry until a brown crust forms. Remove the kidneys and keep them warm.
3. Add the mustard or mustard powder and flour to the pan while stirring and roast until the flour is lightly browned. Then deglaze with the broth, add Worcestershire sauce, tomato paste and salt, bring to a boil and finally simmer over a low heat for 5 minutes.
4. Finally, add the kidneys to the sauce and let it steep for another 15 minutes on a low flame.
5. Serve with toast.