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Kidneys In Wine Sauce Recipe
|Veal kidneys||12 Ounce|
|White bread slice||2|
|Ground beef||1⁄2 Cup (8 tbs)|
|Paprika pepper||1 Teaspoon|
|Onions||2 , finely chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Stock||2⁄3 Cup (10.67 tbs)|
|Red wine||2⁄3 Cup (10.67 tbs)|
|Black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Calories 464 Calories from Fat 262
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 15.4 g77.1%
Trans Fat 0 g
Cholesterol 379.4 mg
Sodium 877.5 mg36.6%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.3 g9%
Sugars 3.1 g
Protein 22 g44.1%
Vitamin A 36.1% Vitamin C 25.5%
Calcium 4.2% Iron 23.6%
*Based on a 2000 Calorie diet
Wash and dry, then slice thickly.
Soak the bread in the water then squeeze out and crumble into small pieces.
Mix together the ground beef, bread, salt and paprika.
Form the mixture into small balls.
Melt 1/4 cup of the butter in a saucepan.
Add the meatballs and onion.
Fry until the meatballs are lightly browned, then remove.
Stir the flour into the pan and cook for 1 minute.
Gradually stir in the stock and wine, bring to the boil and simmer, stirring, until thickened.
Season to taste.
Return the meatballs and simmer for 10 minutes.
Melt the remaining butter in a frying pan and fry the kidney slices, turning, for 8 minutes.
Stir into the meatball mixture and cook for 2 minutes.
Sprinkle with parsley.