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Veal Kidneys In White Wine

Western.Chefs's picture
  Olive oil 3 Tablespoon
  Butter 2 Tablespoon
  Veal kidneys 4 , trimmed and cut into 1 inch squares
  Parsley 2 Tablespoon, chopped
  Chopped shallots/Chives 1 Tablespoon
  Flour 3 Tablespoon
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter 2 Teaspoon
  Lemon juice 2 Teaspoon
  Ground black pepper To Taste
  Salt To Taste

1. Heat the oil and butter in a skillet, add the kidneys and brown on all sides. Reduce the heat and add the parsley and shallots. Cook three minutes, stirring occasionally. Remove the kidneys from the pan.
2. Stir the flour into the juices in the pan and gradually add the wine and water. Cook, stirring, until smooth. Remove from the heat and add the butter. Season with lemon juice, salt and pepper. Pour the sauce over the kidneys

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1899 Calories from Fat 896

% Daily Value*

Total Fat 101 g155.6%

Saturated Fat 33.9 g169.7%

Trans Fat 0 g

Cholesterol 2765.3 mg921.8%

Sodium 1741.1 mg72.5%

Total Carbohydrates 56 g18.6%

Dietary Fiber 2.5 g10%

Sugars 4.1 g

Protein 123 g245.3%

Vitamin A 119.6% Vitamin C 137.9%

Calcium 18.2% Iron 168.8%

*Based on a 2000 Calorie diet

Veal Kidneys In White Wine Recipe