Veal Kidney And Bacon Saute
|Trimmed veal kidneys||1 Pound|
|Vegetable oil||2 Teaspoon|
|Diced onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Diced canadian style bacon||2 Ounce|
|All purpose flour||1 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Cooked long grain rice||2 Cup (32 tbs)|
|Canned beef broth||1⁄2 Cup (8 tbs)|
Chop drained kidneys and set aside.
In 10-inch nonstick skillet heat oil; add onions and garlic and saute until onions are translucent.
Stir in bacon and saute until onions and bacon are browned.
Transfer mixture to a bowl and set aside.
In same skillet saute kidneys until browned; return onion mixture to skillet and stir to combine.
Sprinkle mixture with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in wine; add broth and, stirring constantly, bring to a boil.
Reduce heat, cover skillet, and let simmer until kidneys are tender, 30 to 35 minutes.
Stir in parsley, salt, and pepper and serve over hot rice.