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Veal Kidney And Bacon Saute

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Anonymous (not verified)
  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

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: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1285 Calories from Fat 274

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 1679 mg559.7%

Sodium 1949.7 mg81.2%

Total Carbohydrates 122 g40.5%

Dietary Fiber 9.9 g39.7%

Sugars 9.3 g

Protein 95 g190.8%

Vitamin A 78.6% Vitamin C 128%

Calcium 16% Iron 106.8%

*Based on a 2000 Calorie diet

Veal Kidney And Bacon Saute Recipe