Beef Kidneys in Red Wine
Beef Kidneys in Red Wine is a classic French dish that offers rich and robust flavors. The dish begins by cleaning and preparing beef kidneys, which are then sautéed with onions, garlic, and herbs until browned. A generous amount of red wine is added to the pan, creating a deep, savory sauce. The kidneys are simmered in this wine sauce until tender, allowing them to absorb the rich flavors. Often finished with a touch of cream or butter to enhance the sauce's texture, this dish is typically served with crusty bread or over mashed potatoes, making for a hearty and flavorful meal.
Ingredients
- 3.31 lbs beef kidneys
- 2 large onions
- 2 cloves garlic
- 1 bouquet garni
- 1 liter Château Lusseau cuvée Bérengère
- 3 tbsp flour
- Olive oil
- Salt
- Pepper
Instructions
- Cut the kidneys into 1-inch cubes. Heat some oil in a pot and add the kidney pieces. Sauté them until they start to release some water, ensuring they remain tender.
- Remove the kidneys from the pot. Add the sliced onions and sprinkle them with flour just as they begin to color. Stir and cook for 3 minutes without letting them brown.
- Deglaze with red wine, whisking to prevent lumps. Add the crushed garlic cloves, bouquet garni, and kidneys. Season with salt.
- Let it simmer for 20 minutes. Season with pepper at the end. Serve with pilaf rice.
Video
Notes
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