beef kidney Ingredients: 2 tablespoons of - flour (optional) - 1 tablespoon of - mustard - 10 cl of - beef broth - 1 tablespoon of - chopped parsley freshly ground pepper salt - 60 g of - butter - 1 - beef kidneys of approximately 600 g - 150 g of - mushroom (fresh or canned) - 5 tablespoons of - Madeira (or Porto).
Utensils： 1 frying pan- 1 Set 3 frying pans best frying pans- 1 kitchen scales-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Sauté the mushrooms for 7 mins over low heatyew in 10 g of butter, salt, pepper.
Phase 2
Put the remaining butter (50 g) in a frying pan, when it is very hot, brown the kidney cut into thin slices for around 15 minutes.
Phase 3
Sprinkle with flour, let it brown while stirring, add the Madeira, the broth, the mustard, salt, pepper, give 1 broth.
Phase 4
Add the mushrooms and the cooking juice, sprinkle with parsley.
Phase 5
Serve immediately.
Utensils： 1 frying pan- 1 Set 3 frying pans best frying pans- 1 kitchen scales-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Sauté the mushrooms for 7 mins over low heatyew in 10 g of butter, salt, pepper.
Phase 2
Put the remaining butter (50 g) in a frying pan, when it is very hot, brown the kidney cut into thin slices for around 15 minutes.
Phase 3
Sprinkle with flour, let it brown while stirring, add the Madeira, the broth, the mustard, salt, pepper, give 1 broth.
Phase 4
Add the mushrooms and the cooking juice, sprinkle with parsley.
Phase 5
Serve immediately.