Beef Kidney Stewed in Wine with Mushrooms Recipe


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Beef kidney1⁄2 Pound, all fat and membrane removed, soaked in water for 2 hours, and cut into 1/2-inch slices
 Butter2 Tablespoon
 Chopped fresh mushrooms1⁄2 Cup (8 tbs)
 Brandy2 Tablespoon, warmed
 Dry white wine1⁄3 Cup (5.33 tbs)
 Meat stock1⁄3 Cup (5.33 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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


Heat the butter in a skillet and turn the kidneys over and over in this, over high heat, for a minute or so.
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.



Bill m says :

I was looking for a recipe like my Slovak grandmother's, and this seemed pretty close to what I remember. Well, I added about 1/2 c. onions with the mushrooms, and a little flour to thicken the sauce, and served over garlic mashed potatos (like she did), and I think Baba would approve! A delicious trip back to my childhood!
Posted on: 10 April 2011 - 8:52pm