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Braised Veal Kidneys

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 303 kcal

Ingredients
 

  • 500 g Calf kidney
  • 2 Shallots
  • 1 tsp Chopped ginger
  • 1 Clove of garlic
  • 1 bunch Spring onions
  • 100 ml Cream
  • 1 tbsp Balsamic reduction
  • Salt pepper
  • Milk
  • Some flour
  • Olive oil

Instructions
 

  • Divide the veal kidney into bite-sized pieces, clean immediately (cut out all white), water thoroughly and then soak in milk for about 20 minutes.
  • In the meantime, peel the shallots and cut into cubes. Peel and finely chop the ginger. Peel the garlic clove, leave whole. Clean the spring onions and cut into fine rings.
  • Take out the kidney pieces, pat dry and dust lightly with flour. Then fry well together with the diced shallots in a pan drizzled with olive oil. After a few minutes add the ginger and the garlic clove and let it "sizzle" for about 3 minutes. Then deglaze everything with the cream, season well with salt and pepper, take the garlic clove out again and let everything simmer until the sauce has a creamy consistency.
  • Just before serving, add the rings of spring onions and the balsamic vinegar reduction, mix everything well, and off you go on the plate .......... Delicious, low-fat and sooooooooo healthy. However, the just as delicious fried potatoes, which my sweetheart served with it, ruined everything again, laughs .........

Nutrition

Serving: 100gCalories: 303kcalCarbohydrates: 3.6gProtein: 4.8gFat: 30.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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