VEAL CUTLETS IN RED WINE SAUCE
Make and share this Veal Cutlets in Red Wine Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
- Place the veal in a casserole dish.
- To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
- Cook until smooth and thick, stirring constantly with a whisk.
- Pour this mixture over the cutlets and bake at 325 degrees for an hour.
VEAL KIDNEYS IN RED-WINE SAUCE
Steps:
- Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
- Cut the mushrooms into bite-size pieces. There should be about 4 cups.
- Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
- Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
- Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
- Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 1 gram
SAUTéED KIDNEYS IN RED WINE SAUCE
Make and share this Sautéed Kidneys in Red Wine Sauce recipe from Food.com.
Provided by ontheroadid
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and pat dry.
- With a sharp knife, remove the outside membrane, cut in half, and remove any white fat and tubes from center.
- Place in the bottom of a medium bowl, cover with cold water and ¼ cup of wine vinegar. Let soak for half and hour.
- Remove from solution, rinse and pat dry. Set aside.
- In a skillet, melt the butter and oil and lightly brown the kidneys. Remove and set aside.
- Next, add the onion and mushrooms to the pan and cook, stirring frequently, until onion becomes near translucent.
- Add the wine and cook for another minute or so.
- Return kidneys to pan, heat through and serve immediately with mixed vegetables.
Nutrition Facts : Calories 242.6, Fat 15.9, SaturatedFat 5.7, Cholesterol 398.1, Sodium 230.1, Carbohydrate 3.2, Fiber 0.4, Sugar 1, Protein 18.6
SAUTEED KIDNEYS
Make and share this Sauteed Kidneys recipe from Food.com.
Provided by Molly53
Categories Beef Organ Meats
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the outside membrane from the kidneys.
- Rinse and pat dry; set to the side.
- Melt the butter and oil together in a skillet.
- Brown the kidneys quickly, and remove to a warm platter.
- Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
- Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
- Heat through.
- Serve on toast points.
Nutrition Facts : Calories 127, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 63.1, Carbohydrate 2, Fiber 0.3, Sugar 0.8, Protein 0.7
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VEAL KIDNEYS IN A TAMARIND AND RED WINE SAUCE
From caribbeangreenliving.com
Estimated Reading Time 4 minsTotal Time 22 mins
- For the veal kidneys, split in half to expose the fat if not already cut and the fatty sinews. Remove both fat and the fatty sinews with a sharp knife. Cut the kidneys into bite sized pieces - following the lobes if you can. Pat them dry if necessary.
- Prepare the tamarind sauce. In a small bowl, microwave for 30 seconds the tamarind with butter. Stir vigorously to soften the tamarind (almost like a paste). Set aside
- Heat 6 tablespoons of extra virgin olive oil in a sauté pan. On medium heat, fry the onion, garlic mixture and cumin and the kidneys for 5 minutes. Stir constantly.
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