Rognons de boeuf en ragout

    I was inspired by a recent TV programme about meat eating that suggested the healthiest types of meat to eat are white meats and offal. It prompted me to recall pestering my mum to make what I called "rag of kidneys". She learnt it at a freezer cookery class back in the 60's and it was the only dish she ever made that I can say I really liked (my mum is a reluctant cook). So I have attempted to recreate it here.


    Gloucestershire, England, UK
    1 person made this

    Serves: 2 

    • 2 ox kidneys (about 300g each)
    • butter and olive oil for frying
    • 30g diced dry cured bacon, pancetta or jamon Iberico
    • 1 onion, finely chopped
    • 150 to 200g mushrooms, sliced
    • 1 tablespoon plain flour
    • salt and pepper to taste
    • 1 rounded teaspoon tomato puree
    • 300ml wine or beef stock
    • 1 splash balsamic vinegar (optional)
    • 1 sprig thyme

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Prepare the kidney by removing all the central core of white fatty material and chop into chunks about the size of a baby button mushroom.
    2. Blanch the prepared kidneys in a pan of boiling water. Simmer them for 5 minutes, then drain well.
    3. Add some butter and oil to a casserole and fry the onion, mushrooms and bacon until the onion is soft but not brown. Remove to a plate.
    4. Add more butter and oil. Saute the drained kidneys for about 5 minutes until lightly browned. Sprinkle with the flour and stir well. Season with salt and pepper. Add the tomato paste.
    5. Return the onion and mushrooms and bacon to the casserole and add the chosen liquid, balsamic vinegar and thyme. Add enough liquid to cover, topping up with more stock or hot water if needed.
    6. Cook in a low oven preheated to 170 C / 150 C Fan / Gas 3 for 90 minutes. Serve with croutes or white rice or mash.


    Take care seasoning because of the bacon. This is more important if you use stock which will also be salty.

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