Veal Kidneys In Red-Wine Sauce

Preparation

1. Step 1

   Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.

2. Step 2

   Cut the mushrooms into bite-size pieces. There should be about 4 cups.

3. Step 3

   Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.

4. Step 4

   Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1½ minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.

5. Step 5

   Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1½ minutes and drain, as above.

6. Step 6

   Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.