You are here

Provencale Veal Kidneys

christopherr's picture
Ingredients
  Veal kidneys 1 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mushrooms 1⁄2 Pound
  Fresh mushrooms 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 1 Tablespoon
  Shallot 1 Tablespoon, chopped
  Shallot 1 Tablespoon
  Parsley 2 Tablespoon, chopped
  Dry white vermouth 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Dash
  Parsley 1 Tablespoon
Directions

GETTING READY
1) Using a damp cloth, wipe the mushrooms, trim the stems and slice lengthwise through cap and stem.
2) Wash the kidneys in cold water, cut in half and remove white center part.
3) Using sharp knife, slice the kidney thinly 1/4 inch thick.
4) Over the waxed paper, mix together flour, salt, and pepper; mix well.
5) Toss the sliced kidneys in flour mixture, coating well.

MAKING
6) In a non-stick pan, heat butter and oil, and sauté kidneys, turning kidneys for about 10 minutes, or until nicely browned on both sides.
7) Mix in shallot and 2 tablespoons parsley and simmer for 5 minutes more.
8) Stir in the mushrooms and ¼ of vermouth; cook for 5 minutes more.
9) Pour in the rest of vermouth.
10) Put the lid on and simmer for 15 more minutes, or until kidneys are tender.

SERVING
11) To serve, sprinkle with lemon juice and parsley.
12) Serve Veal Kidneys Provencale hot with rice or toast points, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
35 Minutes
Ready In: 
75 Minutes
Servings: 
6

Rate It

Your rating: None
4.06
Average: 4.1 (20 votes)