Beef kidneys in red wine

• Preparation:20 min
• Cooking time:20 min
• Complexity:Easy

Ingredients for 4 people

• 700 g of beef kidneys
• 150 g fresh button mushrooms (or canned)
• 1 tablespoon flour
• 1 tablespoon of mustard
• 1/2 liter of red wine
• 1 tbsp chopped parsley
• salt, ground pepper
• 60 g of butter

Preparation

Sauté the kidneys over high heat in 10 g of butter. As soon as they have released their juice, put them in the colander and rinse them well:this will remove the often pronounced taste of the kidneys.

Then put them back in the butter for a few minutes, adding salt and pepper.

Sprinkle the flour and let brown, stirring, before adding the red wine and mustard.

Shortly before the end of cooking, add the mushrooms. Sprinkle with parsley and serve with fresh tagliatelle!