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Sauteed Kidneys

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“Fannie Farmer has the best recipes.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb veal kidneys or 1 lb lambs kidney
  • 3 tablespoons butter (no substitutions)
  • 1 tablespoon vegetable oil or 1 tablespoon olive oil
  • 4 tablespoons onions, finely minced
  • 1 cup mushroom, cleaned and sliced
  • 14 cup red wine
  • salt

Directions

  1. Remove the outside membrane from the kidneys.
  2. Rinse and pat dry; set to the side.
  3. Melt the butter and oil together in a skillet.
  4. Brown the kidneys quickly, and remove to a warm platter.
  5. Add the onion and mushrooms to the pan and cook until the onion is soft and translucent, stirring frequently.
  6. Add the wine and cook for another minute or so; return the kidneys to the pan and add salt to taste.
  7. Heat through.
  8. Serve on toast points.

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