Kidney Stroganoff and Cava Cream Leek Potatoes

Kidney Stroganoff with Cava Cream Leek Potatoes

Needed some comfort food today, it’s cold, cold, cold out there. Most of the time the classic Russian Stroganoff dish is made with sautéed beef strips and boiled rice but we like a variation on a theme here, especially when there are things in the fridge which need eating! I’m partial to offal and it’s very reasonably priced compared to sirloin, kidney stroganoff is one of my favourites. I didn’t have any easy cook white rice in the store cupboard so improvised with some M&S Norfolk Season’s Gold (scrumptious) new potatoes & a couple of leeks.

Cava Cream Leek Potatoes

  • 1 bag M&S Norfolk Season’s Gold (or your preferred waxy salad potatoes)
  • 2 leeks
  • 1 clove of garlic thinly sliced
  • Half a glass of last night’s Cava
  • 2 tablespoons of creme fraiche
  • Knob of butter
Cut the potatoes into decent sized chunks or slices – 1cm thick at least. Boil the potatoes in salted water until they are still hard to the fork, drain and leave to cool. Clean and slice the leek into thin rounds. Soften the chopped leeks in butter with the garlic, this takes a while as leeks are tough old buggars (10mins). When soft, add the Cava and bubble ’til most of the liquid is gone. Turn off the heat, add the creek fraiche and season.
Mix the leek cream with the potatoes and then it’s ready. If necessary, pop in the oven on low or the microwave for a minute or so to warm up before serving with the kidney stroganoff…..
Kidney Stroganoff
  •  6 lamb kidneys, cleaned of the white core and cut with scissors into small pieces
  • 1 small onion, thinly sliced into half moon shapes
  • 10 white mushrooms, thinly sliced
  • A cup of frozen peas
  • A splash of sherry
  • Small pot of soured cream

Soften and gently fry in butter the onions (& a clove of chopped garlic if you like). Add in the mushrooms and stir fry for a minute or so then turn up the heat and add the sherry and quickly bubble off. Add in the sliced kidneys, turn down the heat to medium and cook until they turn from red to brown….

…. add the peas and the soured cream. Turn the heat to low and simmer til heated through.

Mr M loves kidney and liver etc., just like me. Brings to mind that phrase from Dick Emery (for us oldies) – Oooooo, he is offal, but I like him 😉

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