Kidneys Braised In Red Wine
|Olive oil||1 Tablespoon|
|Carrots||2 , diced|
|Onion||1 , diced|
|Turnip||1 Small, peeled and diced|
|Red wine||315 Milliliter (1 1/4 Cups)|
|Mushrooms||1 Pound (225 Gram)|
|Tomatoes||2 , peeled, seeded and coarsely chopped|
|Chopped fresh parsley||1 Tablespoon|
Preheat the oven to 325°F (170°C).
Heat the butter and the oil in a frying pan.
Add the kidneys and saute them, turning them over to cook on both sides.
Add the flour and let it brown.
Put the bacon into an earthenware casserole, cover with the mixed vegetables and season well.
Remove the kidneys from the pan and put them on top of the vegetables.
Add the wine to the pan and bring it to a boil, stirring in any residue in the pan.
Pour it over the kidneys, add the bouquet garni and bake for 30 minutes.
Stir in the mushrooms and tomatoes.
Cook for another 10 minutes.
Using a slotted spoon, lift out the kidneys and mushrooms.
Puree the sauce, pushing the vegetables through a sieve into a saucepan, or puree it in a blender for a few minutes.
Adjust the seasoning, return the kidneys and mushrooms to the sauce, reheat for 5 minutes and serve sprinkled with parsley.