Ingredients:4 ea veal kidneys trimmed of knobs and fat
1/4 c all-purpose flour
5 tbsp butter
1 c Madeira vine
6 tbsp sour cream
black pepper
salt to taste
measures conversion [+]
Method:
Cut the kidneys crosswise into 1/2-inch thick slices. Put the
slices into flour one at a time and shake them vigorously to rid
them of excess flour. Melt the butter in the pan. Put the kidneys
and, stirring them frequently, cook on each side until they are
lightly browned.
Take the kidneys from the pan and pour Madeira into the pan.
Raise the heat to high and boil briskly. Continue to boil
briskly, uncovered, until the wine has cooked down to about 1/2
cup. Reduce the heat to low and, with a whisk, beat in the sour
cream, a tablespoon at a time. Return the kidneys to the pan,
stir to cover them thoroughly with the sauce, and simmer another
couple of minutes or so to heat them through. Sprinkle with salt
and pepper, taste for seasoning, and serve at once, as a first
course.
Cuisine: Russian
Source: Olga's collection
Recipe category: Meat-Dishes > Other