Ingredients:
• 4 U.S. beef kidneys, cleaned, trimmed and sliced
• 1 cup cream
• ½ cup parsley, finely chopped
• ½ cup green onion, finely sliced
• 1 tbsp. butter
• 1 tbsp. flour
• Salt and pepper to taste
• Toasted Arabic bread and green salad to serve
• Lemon wedges to garnish
Preparation:
Melt butter in a large skillet over medium heat.
Add U.S. beef kidney slices, parsley and green onion.
Season with salt and pepper. Stir kidneys for 2-3 minutes until brown on both sides.
Blend well flour and cream in a small bowl. pour over kidney mixture and stir.
Cook until heated through just before boiling.
Serve kidney slices in parsley with toasted Arabic bread and green salad. Garnish with lemon wedges.