Sauteed Veal Kidneys with Mushrooms
|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|
1)Cut kidneys into small pieces and toss in a mixture of flour, pepper and salt.
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.
9)Serve hot over toast.