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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

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