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Beef Kidney Stewed in Wine with Mushrooms Recipe
|Beef kidney||1⁄2 Pound, all fat and membrane removed, soaked in water for 2 hours, and cut into 1/2-inch slices|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Brandy||2 Tablespoon, warmed|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Meat stock||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
Calories 203 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 7.8 g39.1%
Trans Fat 0.1 g
Cholesterol 269.7 mg
Sodium 249.8 mg10.4%
Total Carbohydrates 2 g0.6%
Dietary Fiber 0.1 g0.38%
Sugars 0.5 g
Protein 11 g21.8%
Vitamin A 24% Vitamin C 9.3%
Calcium 2.3% Iron 15.4%
*Based on a 2000 Calorie diet
Add salt and pepper and the mushrooms.
Pour in the brandy, set light to it and shake the skillet until the flames go out.
Pour the wine into the skillet, let it bubble, then add the stock.
Turn the kidneys and their juice into a small earthenware casserole, cover it, and put it into a preheated 300° F. [150° C] oven for 30 to 40 minutes.
Boil the cream in a small, wide pan; pour in the sauce from the kidneys.
Stir, and cook quickly over high heat until the sauce is thick, about one minute.
Pour the mixture over the kidneys; serve with croutons of fried bread.