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Veal Kidneys with French Beans

A colourful dish which is ideal for a simple meal, Veal Kidneys with French Beans may be served with a green salad and steamed new potatoes.

1 oz. butter

3 veal kidneys, cleaned and prepared

8 fl. oz. red wine

8 oz. French beans, trimmed

6 tomatoes, blanched, peeled, seeded and chopped

2 teaspoons tomato puree

2 teaspoon dried basil

1 tablespoon chopped fresh chives

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the kidneys and fry, turning frequently, for 4 minutes or until they are lightly browned all over. Reduce the heat to moderately low and fry the kidneys for a further 5 minutes, turning once. Remove the pan from the heat. Transfer the kidneys to a board and, using a sharp knife, cut them into j-inch slices.

Add the wine to the pan. Bring the wine and cooking juices to the boil over moderate heat. Reduce the heat to moderately low and add the beans and kidney slices. Simmer for 20 to 25 min-utes or until the beans are almost tender and the wine has reduced by half its original quantity. Reduce the heat to low and add the tomatoes, tomato puree and basil to the pan.

Cook the mixture, stirring frequently, for 5 minutes or until it is fairly thick.

Remove the pan from the heat and pour die mixture into a warmed-serving dish.

Sprinkle over the chives and serve immediately.

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