VEAL KIDNEYS IN RED-WINE SAUCE
Steps:
- Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
- Cut the mushrooms into bite-size pieces. There should be about 4 cups.
- Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
- Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
- Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
- Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 1 gram
SAUTEED KIDNEYS
Make and share this Sauteed Kidneys recipe from Food.com.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the outside membrane from the kidneys.
- Rinse and pat dry; set to the side.
- Melt the butter and oil together in a skillet.
- Brown the kidneys quickly, and remove to a warm platter.
- Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
- Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
- Heat through.
- Serve on toast points.
Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7
SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM
Provided by Anthony Bourdain
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
- Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
- Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.
Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram
VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Sprinkle the veal with salt and pepper.
- Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
- Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 918 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL CUTLETS IN RED WINE SAUCE
Make and share this Veal Cutlets in Red Wine Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
- Place the veal in a casserole dish.
- To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
- Cook until smooth and thick, stirring constantly with a whisk.
- Pour this mixture over the cutlets and bake at 325 degrees for an hour.
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
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VEAL KIDNEYS IN A TAMARIND AND RED WINE SAUCE
From caribbeangreenliving.com
Estimated Reading Time 4 mins
- For the veal kidneys, split in half to expose the fat if not already cut and the fatty sinews. Remove both fat and the fatty sinews with a sharp knife. Cut the kidneys into bite sized pieces - following the lobes if you can. Pat them dry if necessary.
- Prepare the tamarind sauce. In a small bowl, microwave for 30 seconds the tamarind with butter. Stir vigorously to soften the tamarind (almost like a paste). Set aside
- Heat 6 tablespoons of extra virgin olive oil in a sauté pan. On medium heat, fry the onion, garlic mixture and cumin and the kidneys for 5 minutes. Stir constantly.
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