Veal Kidneys In Red-Wine Sauce

• 2 kidneys, about 1 pound each, without external surface fat
• 3/4 pound mushrooms
• 5 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1 tablespoon flour
• 1 cup dry red wine
• 1/2 cup fresh or canned beef broth
• 1 tablespoon tomato paste
• 2 tablespoons corn, peanut or vegetable oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped parsley

1. Cut each kidney crosswise into quarters.
2. Cut away and discard most but not all of the firm interior white fat or core of each kidney.
3. Cut the kidneys into bite-size cubes and set aside.
4. Cut the mushrooms into bite-size pieces.
5. There should be about 4 cups.
6. Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms.
7. Cook, stirring, until the mushrooms give up their liquid.
8. Continue cooking until the liquid evaporates.
9. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring.
10. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
11. Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces.
12. Cook, shaking the skillet and stirring often, about 1 1/2 minutes.
13. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
14. Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces.
15. Cook about 1 1/2 minutes and drain, as above.
16. Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots.
17. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter.
18. Serve sprinkled with parsley.

kidneys, mushrooms, butter, shallots, flour, red wine, beef broth, tomato paste, corn, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/2662 (may not work)