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Veal kidneys in mustard-cream sauce à la Gabi

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Ingredients for 4 servings:

  • 600 g veal kidney(s), thinly sliced
  • 250 g mushrooms, thinly sliced
  • 2 tbsp lemon juice
  • 2 small onions, finely diced
  • 125 g celeriac, finely diced
  • 50 g butter
  • Salt
  • 1 tbsp flour
  • 2 tsp Dijon mustard
  • 200 g cream
  • 2 tsp vinegar (sherry)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat half the butter in a pan and fry the kidneys in batches, stirring occasionally, for about 3 minutes. Remove and season with salt. Heat the remaining butter, fry the onions and celery until translucent, add the mushrooms and sauté. Add the flour, mix in the mustard, pour in the cream, and bring to a boil. Add the kidneys and their juices, heat through, and season with salt and vinegar. Serve with hash browns.

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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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