Ingredients
- 2 kidneys, about 1 pound each, without external surface fat
- ¾ pound mushrooms
- 5 tablespoons butter
- 3 tablespoons finely chopped shallots
- 1 tablespoon flour
- 1 cup dry red wine
- ½ cup fresh or canned beef broth
- 1 tablespoon tomato paste
- 2 tablespoons corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
199 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 38 milligrams cholesterol; 152 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
35 minutes
Dining and Cooking