Veal Kidneys in Mustard and Cream Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g kidney (s) from veal, thinly sliced
- 250 g mushrooms, thinly sliced
- 2 tablespoon lemon juice
- 2 small onions, finely diced
- 125 g celeriac, finely diced
- 50 g butter
- salt
- 1 tablespoon flour
- 2 teaspoons Dijon mustard
- 200 g cream
- 2 teaspoons vinegar, (sherry)
Print Recipe
Pin Recipe Instructions
- Heat half of the butter in a pan and fry the kidneys in portions for approx. 3 minutes while stirring, remove and season with salt.
- Also heat the remaining butter, fry the onions and celery in it until translucent, add the mushrooms and sauté. Pour the flour on top, mix in the mustard, pour in the cream and bring to the boil. Add the kidneys with juice, heat and season with salt and vinegar.
- Serve with hash browns.
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