Kalbsnierentranchen Recipe

Name: Kalbsnierentranchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Clarified butter; 3 veal kidneys, trimmed of fat, cut into bite size pieces, about 1-inch; Flour, to dust, seasoned with salt and pepper; 1/2 cup beef stock; 1 1/2 ounces dried Galco mushrooms, soaked in 1/2 cup cold water for 10 minutes; 1 red pepper, diced; 3 shallots, finely chopped; 2 teaspoons tomato paste; 1/4 cup brandy; 1/2 cup white wine; 1 teaspoon Dijon mustard; 1 teaspoon English mustard; 1 lemon, juiced; 1/4 cup whipping cream

Servings: persons

Clarified butter
3 veal kidneys, trimmed of fat, cut into bite size pieces, about 1-inch
Flour, to dust, seasoned with salt and pepper
1/2 cup beef stock
1 1/2 ounces dried Galco mushrooms, soaked in 1/2 cup cold water for 10 minutes
1 red pepper, diced
3 shallots, finely chopped
2 teaspoons tomato paste
1/4 cup brandy
1/2 cup white wine
1 teaspoon Dijon mustard
1 teaspoon English mustard
1 lemon, juiced
1/4 cup whipping cream

1
Heat clarified butter in saucepan.
2
Lightly dust kidneys with seasoned flour and fry in hot butter.
3
Turn over as they turn red on outside; set aside to drain.
4
Heat beef stock in saucepan and reduce by 1/2.
5
Drain mushrooms and add mushroom liquid to beef stock.
6
In a separate pan, cook pepper and shallots in clarified butter on low heat.
7
Add kidneys and stir, then add mushrooms.
8
Stir in tomato paste, increase heat, add brandy and flame.
9
Add white wine and reduced beef-mushroom stock.
10
Mix together well and cook over medium heat.
11
Add mustards and lemon juice and simmer 12 minutes.
12
Lastly, add cream and increase heat again to heat through.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Clarified butter, 3 veal kidneys, trimmed of fat, cut into bite size pieces, about 1-inch, Flour, to dust, seasoned with salt and pepper, 1/2 cup beef stock, and more.

Yes, Kalbsnierentranchen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kalbsnierentranchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions