Beef Kidneys (1)
Prep - (1 hr)
Run - (1-1/4 hr)
- From BEEF KIDNEYS, remove all membranes and any obvious
plumbing. Carefully trim off all the fat (a few small flakes won't
hurt). For detailed istructions see our
Beef / Veal Kidneys page.
- Slice Kidneys about 1/4 inch thick and soak for about 1/2 hour
in several changes of cold water.
- Slice MUSHROOMS about 1/4 inch thick.
- Peel POTATOES and cut into about 3/4 inch cubes. Put them in
a saucepan with water to cover, bring to a boil and simmer until just
cooked through. Drain.
- Drain Kidneys very thoroughly and pat dry with paper towels.
- Mix together Flour, Salt and Pepper. Dredge
Kidney Slices in the Flour mix to coat very lightly -
emphasis on "very ligtly" - too much and you will have too much sauce
and it will be week in flavor.
- In a spacious sauté pan melt 1/4 cup Butter. Stir in
Mushrooms and fry stirring over fairly high heat just until they
start exuding moisture, about 4 minutes. Remove them to a bowl.
- In the same pan, melt the other 1/4 cup Butter and bring it up
until it just starts to brown. Stir in the Kidneys and fry stirring
almost constantly over very high heat until all water they exude has
evaporated and they start to brown. Make very sure the substantial fond
that forms in the bottom of the pan does not burn at all - it should remain
a reddish brown. If it looks too dark, stop, even if the kidneys show no
browning. Add the Kidneys to the Mushrooms.
- Pour about 1/2 the Madeira into the pan and keep it over low heat,
scraping the pan with a wooden spatula until all the fond has dissolved.
Stir in the rest of the Madeira and the Stock.
- Return Kidneys and Mushrooms to the pan. Simmer gently
for about 15 minutes, keeping the pan covered or uncovered to regulate
the consistency of the sauce. It should be fairly lose because it still
has to coat the Potatoes.
- Just before serving, stir in the Potatoes and simmer until they
are warmed through. Check Sauce for seasoning (it may need a little
- Serve hot, garnished with chopped Parsley.