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Veal Kidney And Bacon Saute

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Anonymous (not verified)
Ingredients
  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)
  Salt 1 Dash
  Pepper 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Interest: 
Healthy

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