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Estouffade de rognons à la Bretonne (Breton-style Kidney Stew)

Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) is a traditional French recipe (from Brittany) for classic stew of pork of beef kidneys with shallots and button mushrooms in a cider base thickened with flour. The full recipe is presented here and I hope you enjoy this classic French version of: Breton-style Kidney Stew (Estouffade de rognons à la Bretonne).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

2

Rating: 4.5 star rating

Tags : Pork RecipesBeef RecipesFrench RecipesBreton Recipes


Ingredients:

4 pork kidneys or 2 nice beef kidneys
4 shallots, peeled and coarsely chopped
250g of fresh small button mushrooms
2 rounded tablespoons of flour
200ml of raw cider
20g of butter
2 tablespoons of oil
salt and freshly-ground black pepper

Method:

Bring 1l water to a boil in a large pan. In the meantime, core and de-fat the kidneys then slice into cubes about 1cm on each side. Once the water has come to the boil add the kidney pieces, removing then with a slotted spoon after 1 to 2 minutes.

Heat together the oil and butter in a pan. When foaming add the kidney pieces and the shallots and fry until browned all over. Scatter over the flour then stir to combine. Continue frying, stirring constantly until the butter is golden in colour. Mix in 200ml of cider, stirring until the mixture is smooth, making sure you scrape the bottom of the pan to deglaze.

Add the button mushrooms then season lightly with salt and black pepper. Stir to mix then cover and simmer for 15 minutes.

Serve hot, accompanied by seasonal vegetables and mashed potatoes.