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Pork kidneys in red wine sauce

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Ingredients for 4 servings:

  • 500 g pork kidney(s)
  • 1 tbsp flour
  • 2 onions
  • 2 cloves garlic
  • 125 ml red wine
  • 125 ml cream
  • 1 tbsp mustard, hot or Dijon
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the kidneys thoroughly, removing all white parts. Then cut the meat into 1/2 cm wide strips and immediately dust with flour. Finely dice the onion and garlic, and sauté both in oil until translucent. Add the kidneys, fry well, stirring frequently, then transfer to a sieve. Add the red wine to the stock and let it almost evaporate. Add the cream, mustard, and the drained kidney juice to the sauce. Season with salt and pepper and thicken again if necessary.

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Written by John Myers

Professional Chef with 29 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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