Kidney In Wine Sauce
|Beef kidneys||2 Pound|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Dry red wine||2 Tablespoon|
|Cold water||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Remove membranes and hard parts from kidneys and cut meat into 1-inch pieces.
In saucepan, combine kidney, beef broth, onion, garlic, and salt.
Cover tightly; cook slowly 1 1/2 hours.
Add carrots and celery; continue cooking till tender, about 25 minutes longer.
Blend wine, water, and flour together till smooth.
Stir into kidney mixture; cook and stir till thickened and bubbly.
Serve over hot cooked rice.