Veal Kidneys in Madeira Sauce
Main Dishes • European
Description
Recipe by John Smith.
Ingredients
- Brandy 0 fl oz
- Madeira 0 oz
- Campbell's Beef Broth 15 fl oz
- Veal Kidneys 20 oz
- Tomato Puree 0 oz
- Shallot 4 pieces
- Garlic 2 cloves
- Butter 0 oz
- Parsley ⅓ bunch
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 3 tablespoons
Step-by-Step Guide
Step 1
Heat a small amount of butter and olive oil in a skillet. Sprinkle the kidneys with flour, salt, and pepper, and shake off the excess. Sear lightly on one side, then add garlic and shallots, seasoning with salt and pepper. Brown on both sides, but do not overcook.
Step 2
Pour in the brandy and ignite. Quickly transfer the kidneys to warmed plates and keep them warm.
Step 3
Add the Madeira and beef broth to the skillet. Stir in a bit of tomato puree and bring to a boil. Cook the sauce until thickened and serve immediately, drizzling it over the kidneys.
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