In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys. Be sure not to cook the sauce too long once the mustard is added or it will lose its piquancy.
Veal Kidneys with Mustard and Mushrooms
- 2 veal kidneys or 8-10 lamb's kidneys, trimmed and membranes removed
- 2 tbsp butter (30 g / 1 oz)
- 1 tbsp vegetable oil (15 ml)
- 4 oz button mushrooms quartered (120 g)
- 4 tbsp chicken stock (60 ml)
- 2 tbsp brandy optional (30 ml)
- ¾ cup creme fraiche or double cream (175 ml / 6 fl oz)
- 2 tbsp Dijon mustard (30 ml)
- black pepper freshly ground
- fresh chives to garnish
- Cut the veal kidneys into pieces, discarding any fat. If using lamb’s kidneys, remove the central core by cutting a V-shape from the middle of each kidney. Cut each kidney into three or four pieces.
- In a large frying pan, melt the butter with the oil over a high heat and swirl to blend.
- Add the kidneys and saute for about 3-4 minutes, stirring frequently, until well browned, then transfer them to a plate using a slotted spoon.
- Add the mushrooms to the pan and saute for 2-3 minutes until golden, stirring frequently.
- Pour in the chicken stock and brandy, if using, then bring to the boil and boil for 2 minutes.
- Stir in the creme fraiche or double cream and cook for about 2-3 minutes until the sauce is slightly thickened.
- Stir in the mustard and season with salt and pepper, then add the kidneys and cook for 1 minute to reheat.
- Scatter over the chives before serving.
Calories: 748 Kcal per serving
Fat: 4.6 g
Cholesterol: 105.9 mg
Sodium: 101.2 mg
Potassium: 150.6 mg
Carbs: 1.3 g
Protein: 4.9 g