Kidneys In Wine Sauce
|Veal kidneys||12 Ounce|
|White bread slice||2|
|Ground beef||1⁄2 Cup (8 tbs)|
|Paprika pepper||1 Teaspoon|
|Onions||2 , finely chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Red wine||2⁄3 Cup (10.67 tbs)|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Halve the kidneys, cut out the cores and ducts.
Wash and dry, then slice thickly.
Soak the bread in the water then squeeze out and crumble into small pieces.
Mix together the ground beef, bread, salt and paprika.
Form the mixture into small balls.
Melt 1/4 cup of the butter in a saucepan.
Add the meatballs and onion.
Fry until the meatballs are lightly browned, then remove.
Stir the flour into the pan and cook for 1 minute.
Gradually stir in the stock and wine, bring to the boil and simmer, stirring, until thickened.
Season to taste.
Return the meatballs and simmer for 10 minutes.
Melt the remaining butter in a frying pan and fry the kidney slices, turning, for 8 minutes.
Stir into the meatball mixture and cook for 2 minutes.
Sprinkle with parsley.