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Kidneys with wine sauce

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

 2 kidneys
 1 large onion, chopped
 Garlic juice to taste
 1 cup vinegar
 1 cup dry white wine
 Bordeaux wine
 4 tablespoons butter
 1 cup water
 Chopped parsley to taste
 1 tablespoon potato starch
 Freshly ground black pepper to taste
 Salt to taste
 1 kopje room
 1 tablespoon meat extract
1

Place the kidneys, previously cleaned of fat and tissue for half an hour in water and vinegar.

2

Then remove and cut into cubes.

3

Put them in a frying pan over high heat for a moment, they give a large part of the liquid that they contain.

4

Put the kidneys then into another pan with two tablespoons of butter, chopped onion and a dash of garlic juice.

5

Spices.

6

After a few minutes, remove the kidneys from the pan and pour the juice away and do while white wine.

7

Let it evaporate a little.

8

Then add two tablespoons of butter and then red wine.

9

Evaporate and then add back to the kidneys.

10

Sprinkle with parsley,increase the heat and let the juices thicken by adding cornstarch, stir gently.

11

Once thick enough, add a cup of cream and a spoon meat extract there.

12

Serve very hot, especially in winter.

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