Recipe #5840
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 40 min |
2
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 veal kidney, peeled and trimmed of all fat
- Salt and pepper to taste
- Sufficient quantity, flour*
- 8 coffee mushrooms, quartered
- 1/2 medium onion, minced
- 1/4 cup (60 mL) white wine
- 2 Tbsp. (30 mL) Irresistibles Dijon mustard*
- 1/2 cup (125 mL) beef stock
- 1/4 cup (60 mL) table cream (15% m.f.)
Preparation
Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.
In a very hot skillet, brown kidney and mushrooms in butter over high heat.
Add onion and cook, stirring, for 1 minute. Deglaze with white wine.
Add mustard, beef stock and cream and reduce for a few minutes over low heat.
Adjust seasoning and serve as soon as the sauce is creamy smooth.
Suggestion
To reduce the characteristic smell of kidneys, soak them in milk overnight or soak in cold running water.Occasion: St-Patrick
Origin: Irish
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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