Veal kidney slices in mustard sauce

Name: Veal kidney slices in mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 750 Broccoli; 4 medium-sized cherry tomatoes; 2 Shallots or small onions; 100 g Celery; 600 g Calf kidney; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter or margarine; 100 ml dry white wine; 2 (150 ml) Bag of mustard sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
750 Broccoli
4 medium-sized cherry tomatoes
2 Shallots or small onions
100 g Celery
600 g Calf kidney
3 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Butter or margarine
100 ml dry white wine
2 (150 ml) Bag of mustard sauce

Directions

1
Peel, wash and halve the potatoes and cook in salted water for about 20 minutes. In the meantime clean and wash the broccoli and cut into small florets. Wash, clean and halve the cherry tomatoes. Peel and finely dice the shallots. Wash the celery and cut into fine cubes.
2
Wash the calf's kidney, dab dry and divide into "florets". Heat the oil in a pan and fry the pieces of calf's kidney all around. Add the tomatoes and fry. Season with salt and pepper. Remove kidneys and tomatoes and keep warm. Cook broccoli in salted water for about 6 minutes. Fry shallots and celery in hot fat. Deglaze with white wine. Add the sauce and warm it up (not boiling). Season with salt and pepper if necessary.
3
Cook broccoli in salted water for about 6 minutes. Fry shallots and celery in hot fat. Deglaze with white wine. Add the sauce and warm it up (not boiling). Season with salt and pepper if necessary. Add kidneys to the hot sauce. Arrange potatoes, broccoli, tomatoes and kidneys on plates
4
Nutritional values are calculated with mustard sauce from the Unical, as Lacroix does not provide values