Kalbsnierentranchen

Recipe Ingredients

		Clarified butter - as needed
3		Veal kidneys - trimmed of fat,
		Cut bite-size pieces, abt 1"
		Flour - seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Beef stock
1 1/2 oz	42g	Dried Galco mushrooms - soaked in
1/2 cup	118ml	Cold water - for 10 minutes
1		Red pepper - diced
3		Shallots - finely chopped
2 teaspoons	10ml	Tomato paste
1/4 cup	59ml	Brandy
1/2 cup	118ml	White wine
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	English mustard
1		Lemon - juiced
1/4 cup	59ml	Whipping cream

Recipe Instructions

Heat clarified butter in saucepan. Lightly dust kidneys with seasoned flour and fry in hot butter. Turn over as they turn red on outside; set aside to drain.

Heat beef stock in saucepan and reduce by 1/2. Drain mushrooms and add mushroom liquid to beef stock.

In a separate pan, cook pepper and shallots in clarified butter on low heat. Add kidneys and stir, then add mushrooms. Stir in tomato paste, increase heat, add brandy and flame. Add white wine and reduced beef-mushroom stock. Mix together well and cook over medium heat. Add mustards and lemon juice and simmer 12 minutes. Lastly, add cream and increase heat again to heat through.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0213) - from the - TV FOOD NETWORK

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