Kidney In Wine Sauce Recipe
Ingredients
| 2 pounds beef kidneys | ||
| Beef broth | 1 10 1/2 Ounce, condensed | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Carrot | 1 Cup (16 tbs), coarsely chopped | |
| Celery | 1 Cup (16 tbs), coarsely chopped | |
| Dry red wine | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Hot cooked rice | ||
Directions
Remove membranes and hard parts from kidneys and cut meat into 1-inch pieces.
In saucepan, combine kidney, beef broth, onion, garlic, and salt.
Cover tightly; cook slowly 1 1/2 hours.
Add carrots and celery; continue cooking till tender, about 25 minutes longer.
Blend wine, water, and flour together till smooth.
Stir into kidney mixture; cook and stir till thickened and bubbly.
Serve over hot cooked rice.
In saucepan, combine kidney, beef broth, onion, garlic, and salt.
Cover tightly; cook slowly 1 1/2 hours.
Add carrots and celery; continue cooking till tender, about 25 minutes longer.
Blend wine, water, and flour together till smooth.
Stir into kidney mixture; cook and stir till thickened and bubbly.
Serve over hot cooked rice.
Chef
