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Braised Veal Kidneys with Mustard Sauce Recipe

French · Main course · 65 min total

A classic French bistro dish of tender veal kidneys slowly braised in a rich, creamy mustard sauce, perfect for a special dinner.

Ingredients

• 4 veal kidneys, trimmed and sliced into 1/2-inch pieces
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Pat the veal kidneys dry with paper towels and season with salt and pepper.
2. In a large skillet or Dutch oven, heat butter and olive oil over medium-high heat. Add the kidneys in a single layer and sear until browned on all sides, about 3-4 minutes. Remove kidneys and set aside.
3. Reduce heat to medium. Add shallot and cook until softened, about 2 minutes. Deglaze the pan with white wine, scraping up any browned bits. Cook until wine is reduced by half, about 2 minutes.
4. Add beef broth, heavy cream, Dijon mustard, whole-grain mustard, and thyme. Stir to combine. Bring to a simmer.
5. Return the kidneys to the pan, along with any accumulated juices. Reduce heat to low, cover, and braise for 30-35 minutes, until kidneys are tender and sauce has thickened slightly.
6. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve hot.

Tips

• Serve with buttered egg noodles or mashed potatoes to soak up the sauce.
• For a milder flavor, soak the kidneys in milk for 1 hour before cooking, then rinse and pat dry.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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