Kidneys in wine sauce
4 servings
30 minutes
Kidneys in wine sauce is a refined dish of European cuisine rooted in the gastronomic traditions of France and Italy. The rich flavor of tender beef kidneys is revealed through a complex interaction with Madeira and meat broth, creating a rich, slightly tangy sauce with deep aroma. Mushrooms complement the dish's texture, adding softness and earthy notes. The dish pairs perfectly with mashed potatoes, harmonizing its creaminess with the rich flavor of the kidneys. Garnishing with fresh parsley adds freshness, balancing the richness of the sauce. Served hot and especially appreciated in cold weather when one seeks a hearty and aromatic meal, this dish is a true delight for lovers of European classics!
1
Well-washed and soaked kidneys for 3-4 hours should be cut lengthwise, remove fat and membranes, place in boiling water for a minute, drain, and slice thinly at an angle.
- Beef kidneys: 500 g
2
Boil the cleaned and washed mushrooms and chop them finely.
- Fresh mushrooms: 200 g
3
Heat the fat and fry the kidneys with mushrooms over high heat, stirring continuously. Sprinkle with flour, reduce the heat, and fry for another 2 minutes. Pour in wine mixed with broth, season with salt and pepper, and simmer.
- Vegetable oil: 40 ml
- Beef kidneys: 500 g
- Fresh mushrooms: 200 g
- Wheat flour: 25 g
- Madeira: 50 g
- Meat broth: 100 g
- Ground black pepper: to taste
- Salt: to taste
4
Serve garnished with parsley, with mashed potatoes and vegetable salad.
- Parsley: to taste