Kidney Stroganoff

I do not know if this is a real Hungarian recipe or not. I think that the genuine article uses sour cream, but I find coconut milk much more manageable as it does not separate. The following is for two people:


2 teaspoons paprika.

1/2 teaspoon ground allspice.

1/4 teaspoon ground white pepper.

Salt to taste.

1/4 cup olive oil.

4 cloves garlic, peeled and finely chopped.

1 medium onion, peeled and finely chopped.

1 tablespoon tomato paste.

6-7 sheeps’ kidneys, cored and diced.

1/2 cup red wine.

1 160ml can or 1/2 good cup coconut milk.


Mix the spices and the salt together in a small bowl and set aside. Heat the oil over a hot flame in a sauté pan and quickly stir fry the onion and garlic for 2-3 minutes until the onion is soft. Do not let the garlic darken. Add the spice mix and the tomato paste and stir fry for another 1/2 minute then add the kidneys.

Stir fry over a hot flame until the kidneys are cooked through – perhaps 6-8 minutes – but do not let the spices burn. Add the red wine and continue to cook until it has reduced almost to nothing. Stir through the coconut milk, bring to the boil, reduce heat and simmer gently for 3-4 minutes. Serve with rice.

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