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Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/rognon-veau-moutarde-5840.jpg
PT25M
PT15M
PT40M
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.
2
Académie Culinaire
0
0
0
0
1 veal kidney, peeled and trimmed of all fat
Salt and pepper to taste
Sufficient quantity, flour
8 coffee mushrooms, quartered
0.500 medium onion, minced
1/4 cup (60 mL) white wine
2 Tbsp. (30 mL) Dijon mustard
1/2 cup (125 mL) beef stock
1/4 cup (60 mL) table cream (15% m.f.)
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
1
veal kidney, peeled and trimmed of all fat
-
Salt and pepper to taste
-
Sufficient quantity, flour
-
8
coffee mushrooms, quartered
-
0.500
medium onion, minced
-
1/4 cup
(60 mL)white wine
-
2 Tbsp.
(30 mL)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.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
