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Sauteed Veal Kidneys With Mushrooms

chef.jackson's picture
Ingredients
  Veal kidneys 6
  Flour 1⁄2 Cup (8 tbs), seasoned (For Dredging)
  Butter 1 1⁄2 Tablespoon
  Onion/1/2 bunch shallots 1 Large, chopped
  Mushrooms 3⁄4 Pound, sliced (375 Grams)
  Red wine 1⁄2 Cup (8 tbs)
  Plain flour 4 Tablespoon (Or As Required)
  Tomatoes 1 Cup (16 tbs), cooked
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1)Cut kidneys into small pieces and toss in a mixture of flour, pepper and salt.

MAKING
2)In a pan heat butter.
3)Add kidneys and turn it over for about 10minutes as they get cooked.
4)Remove kidneys from pan and keep it aside.
5)Saute onion or shallot in the pan over the left over butter and cook till tender.
6)Add mushrooms and toss till it gets tender.
7)In the pan sprinkle flour let it cook and add wine, tomatoes and parsley.
8)Stir the sauce till it boils till a certain consistency by adding kidneys.

SERVING
9)Serve hot over toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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