Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rognon-veau-moutarde-5840.jpg
PT25M
PT15M
PT40M
Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.In a very hot skillet, brown kidney and mushrooms in butter over high heat.Add onion and cook, stirring, for 1 minute. Deglaze with white wine.Add mustard, beef stock and cream and reduce for a few minutes over low heat.Adjust seasoning and serve as soon as the sauce is creamy smooth.
2
Académie Culinaire
0
0
0
0
1 veal kidney, peeled and trimmed of all fat
Salt and pepper to taste
Sufficient quantity, flour
8 coffee mushrooms, quartered
0.500 medium onion, minced
1/4 cup (60 mL) white wine
2 Tbsp. (30 mL) Dijon mustard
1/2 cup (125 mL) beef stock
1/4 cup (60 mL) table cream (15% m.f.)
Veal Kidney with Mushrooms and Pearl Onions in Mustard Sauce
2
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
1
veal kidney, peeled and trimmed of all fat
-
Salt and pepper to taste
-
Sufficient quantity, flour
-
8
coffee mushrooms, quartered
-
0.500
medium onion, minced
-
1/4 cup
(60 mL)white wine
-
2 Tbsp.
(30 mL)Dijon mustard
-
1/2 cup
(125 mL)beef stock
-
1/4 cup
(60 mL)table cream (15% m.f.)
Preparation
Separate the kidney into lobes. Salt and pepper. Dredge in flour, shaking off excess.
In a very hot skillet, brown kidney and mushrooms in butter over high heat.
Add onion and cook, stirring, for 1 minute. Deglaze with white wine.
Add mustard, beef stock and cream and reduce for a few minutes over low heat.
Adjust seasoning and serve as soon as the sauce is creamy smooth.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
