Veal or lamb kidneys in wine sauce
4 servings
20 minutes
Calf or lamb kidneys in wine sauce are a true embodiment of the elegance of French cuisine. This dish originates from France's gastronomic traditions, where the art of preparing offal has been perfected. The flavor of tender kidneys harmonizes with the rich aroma of porcini mushrooms, while Madeira adds a subtle wine note to the sauce, enhancing its depth. Dusted with flour and sautéed, the kidneys retain their juiciness, and the meat broth transforms them into a silky texture perfect for enjoying with a glass of red wine. Garnished with parsley and served with potato sides makes the dish complete. It is ideal for special occasions when you want to delight yourself or guests with the refined and rich taste of true French classic.
1
Clean the kidneys of fat and membranes, cut them lengthwise into two parts, and slice them thinly; boil the mushrooms and slice them as well, season everything with salt, sprinkle with pepper, and fry in a heated pan with oil, then sprinkle with flour and fry again for 1-2 minutes, stirring with a spoon.
- Veal kidneys: 500 g
- White mushrooms: 200 g
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
2
Then pour 1/4 cup of Madeira and a cup of meat broth into the pan with the kidneys and cook for 3-4 minutes.
- Madeira: 0.3 glass
- Meat broth: 1 glass
3
When serving on the table, place the kidneys on a warmed dish and sprinkle with finely chopped parsley. Boiled potatoes dressed with oil can be served separately.