Veal Kidneys in Madeira Sauce

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith.

Ingredients

Brandy - 0 fl oz
Madeira - 1.8 oz
Campbell's Beef Broth - 17 fl oz
Veal Kidneys - 17.6 oz
Tomato Puree - 1.8 oz
Shallot - 4 pieces
Garlic - 2 cloves
Butter - 0.9 oz
Parsley - ⅓ bunch
Olive Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste
Wheat Flour - 3 tablespoons

Step by Step guide

Step 1

Heat a small amount of butter and olive oil in a skillet. Sprinkle the kidneys with flour, salt, and pepper, and shake off the excess. Sear lightly on one side, then add garlic and shallots, seasoning with salt and pepper. Brown on both sides, but do not overcook.

Step 2

Pour in the brandy and ignite. Quickly transfer the kidneys to warmed plates and keep them warm.

Step 3

Add the Madeira and beef broth to the skillet. Stir in a bit of tomato puree and bring to a boil. Cook the sauce until thickened and serve immediately, drizzling it over the kidneys.