VEAL KIDNEYS IN RED-WINE SAUCE
Steps:
- Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
- Cut the mushrooms into bite-size pieces. There should be about 4 cups.
- Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
- Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
- Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
- Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 1 gram
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Joshua Goodwyn
[email protected]This was my first time cooking veal kidneys and I was pleasantly surprised. The kidneys were tender and flavorful and the sauce was delicious. I will definitely be making this again.
Rayyaan Wisham
[email protected]I've made this dish several times and it's always a hit. The kidneys are always cooked perfectly and the sauce is always delicious. I highly recommend this recipe.
Maria Leonor Davis
[email protected]This dish was a bit too rich for my taste. The kidneys were a bit too gamey and the sauce was a bit too heavy.
Kerry Wilburn
[email protected]This is my go-to recipe for veal kidneys. The kidneys are always tender and the sauce is always flavorful. I love serving this dish with roasted vegetables.
Lincoln Sletten
[email protected]Followed the recipe but the kidneys came out dry and overcooked. Not sure what I did wrong.
Mohammad Mursaleen
[email protected]I made this dish for my husband's birthday and he loved it! He said it was the best veal kidneys he'd ever had. Thanks for sharing this recipe!
Emmanuel Aneriba
[email protected]This dish was just okay. The kidneys were a bit tough and the sauce was a bit bland. I wouldn't make this again.
Mahnoor Khalique
[email protected]I've been cooking this dish for years and it's always a hit. The kidneys are always tender and the sauce is always flavorful. I love serving this dish with mashed potatoes and green beans.
Zycarion Mcnett
[email protected]This recipe is a keeper! The kidneys were cooked perfectly and the sauce was divine. I highly recommend this dish.
Teia X
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about the kidneys and the sauce. I will definitely be making this again.
Aalyiah
[email protected]Followed the recipe exactly and the kidneys turned out tough and chewy. Not sure what went wrong.
Ahmad Dirani
[email protected]I've never cooked kidneys before, but this recipe made it easy. The kidneys were tender and the sauce was delicious. I'll definitely be making this again.
Serenity Gunter
[email protected]This dish was a bit too gamey for my taste, but my husband loved it.
Murshid gallery
[email protected]Absolutely delicious! The kidneys were cooked perfectly and the red wine sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.