- 4 person(s)
- 15 minutes
Veal kidneys with Pinot Noir (Süri nierle)
- 4 person(s)
- 20 minutes
- 2-4 min
Our suggestion
Pinot Noir is an elegant accompaniment to veal kidneys.
Ingredients
- 800 g veal kidneys, diced
- in 15-20 g cubes
- 200 g fresh
- mushrooms
- 100 g bacon
- 40 cl veal stock
- 20 cl Pinot Noir
- Salt, pepper, parsley or chives
Steps
- Clean the mushrooms and cut them to the same size as the pieces of kidney.
- kidneys.
- Brown the kidneys in a hot frying pan with a knob of butter.
- Add the bacon, then the mushrooms.
- Once browned, drain in a colander.
- Deglaze the pan with the Pinot Noir and reduce by ¾.
- Add the veal stock and bring to the boil.
- Strain the sauce through a fine sieve and bring back to the boil for a few seconds before reducing the heat.
- for a few seconds before reducing the heat.
- Return the kidneys to the sauce and leave to reheat for 2 mins for pink cooking
- 4 min for medium rare.
- Serve with Spätzle, fresh pasta or mashed potatoes.
- Sprinkle the dish with parsley or chives.
Number of person(s) : 4
Preparation time : 20 minutes
Cooking time: 2-4 min
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