Veal or Lamb Kidneys in Wine Sauce

Veal or Lamb Kidneys in Wine Sauce - Russian Meat Recipe

How to Cook & Prepare Veal or Lamb Kidneys in Wine Sauce:

500 g veal or lamb 1 cupful meat stock
kidneys 2 tblsps butter
200 g boiled and minced parsley
sliced mushrooms salt
1 tblsp flour pepper
¼ cupful wine boiled potatoes
(Maderia)

Remove the fat and membrane, split the kidneys in half lengthwise and sice; add the mushrooms, dredge with salt and pepper and sauté in butter. Sprinkle with flour and brown for 1 to 2 minutes longer stirring constantly. Stir in the wine and meat stock. Cook for 3 or 4 minutes. Serve on a hot platter. Sprinkle with parsley. Serve buttered boiled potatoes separately.

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