Kidney Stroganoff Food

CLASSIC BEEF STROGANOFF WITH EGG NOODLES

Classic Beef Stroganoff with Egg Noodles image

Rich and flavorful, this take on the classic ground beef stroganoff dish calls for hearty, spiced meatballs tossed in a creamy sauce with lightly buttered, herbed egg noodles. Comfort food that's simply delish!

Categories Low Sodium, Low Potassium, Low Phosphorus, Low Protein, Nut-Free, No Shellfish, American, Beef, Pasta, Dinner

Yield Serves 6 (1 serving = 10 ounces)

Number Of Ingredients 18

Ingredients

1 cup onions, finely diced
1 egg, beaten
2 tablespoons French's® Worcestershire sauce, reduced sodium
¼ cup breadcrumbs
1 tablespoon mayonnaise
1 tablespoon tomato sauce, no salt added
1 pound ground beef
3 tablespoons canola oil
2 tablespoons flour
3 cups water
1 teaspoon ground black pepper
4 teaspoons Better Than Bouillon® beef, reduced sodium
¼ cup sour cream
2 tablespoons chives
½ package of wide egg noodles (12oz package), cooked
2 tablespoons butter, unsalted, cold and cubed
¼ cup parsley
1 tablespoon rosemary, chopped

Steps:

In a large bowl, mix the first 6 ingredients and half of the black pepper. Add ground beef and mix well. Make 16 same-sized meatballs.
In a large sauté pan on medium heat, cook stroganoff meatballs until browned. Slide all meatballs to one side and add oil and flour to the pan and stir until well-mixed. Add water, the remaining black pepper and bouillon, and then stir until thickened, for about 10 minutes.
Turn off heat and stir in sour cream and chives, then serve over egg noodles.
Add egg noodles to pot/large sauté pan with 2 tablespoons of water, heat and stir until warm, then turn off heat. Stir in butter, parsley and rosemary until everything is incorporated.

Nutrition Facts : Calories 490 cal, Fat 32 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 120 mg, Sodium 598 mg, Protein 20 g, Fiber 1.8 g

KIDNEY STROGANOFF

Kidney Stroganoff image

Make and share this Kidney Stroganoff recipe from Food.com.

Provided by hectorthebat

Categories Lamb/Sheep

Time 25m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 onion
2 mushrooms
3 lambs kidneys
knob butter
1 teaspoon oil
1 teaspoon flour
salt
pepper
2/3 cup milk
1/2 cup rice
2 tablespoons yoghurt

Steps:

Peel and chop the onion. Wash and slice the mushrooms. Cut the kidneys in half lengthways. Remove the white fatty core and cut the kidneys into quarters.
Melt the butter and oil in a saucepan over a moderate heat, and fry the onion gently for 2-3 minutes to soften. Add the mushrooms and stir. Add the kidneys, flour, salt and pepper, and continue to cook for another 3-5 minutes until the kidneys are browned on all sides.
Remove the pan from the heat and gradually stir in the milk. Return to the heat and slowly bring the sauce to the boil, stirring gently all the time as the sauce thickens. Lower the heat, cover the pan and simmer very gently for 10-15 minutes, until the kidneys are cooked. Cook the rice (while the kidneys are simmering) in boiling, salted water. Stir the yoghurt into the kidney sauce. Drain the rice and serve hot with the kidneys.

Nutrition Facts : Calories 574.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 26.7, Sodium 100.8, Carbohydrate 99.8, Fiber 3.7, Sugar 6.8, Protein 15.4

HAMBURGER KIDNEY CASSEROLE

Hamburger Kidney Casserole image

My mom used to make this when I was a child. It was a meal that was budget friendly for a family of six. Plus, it is full of protein!

Provided by thedailygourmet

Categories Main Dish Recipes Casserole Recipes Rice

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ pounds ground beef
1 ½ cups chopped onion
½ cup chopped bell pepper
1 clove minced garlic
1 teaspoon chili powder
1 teaspoon salt
1 ½ cups water
¾ cup uncooked white rice
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can whole peeled tomatoes
¾ cup grated American cheese
⅓ cup chopped black olives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.1 g, Cholesterol 84.3 mg, Fat 19.6 g, Fiber 6.9 g, Protein 29.2 g, SaturatedFat 8.4 g, Sodium 999.3 mg, Sugar 3.7 g

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