Beef kidneys in wine sauce

Ingredients

• 1 lb beef kidneys, cleaned and cut into bite sized pieces
• 3 tbsp butter
• 2 shallots, finely sliced
• 2 garlic cloves, finely sliced
• 1/2 cup red wine
• 1 cup veal/beef/chicken broth

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Preparation

• Stir fry the kidneys in 2 tablespoons of the butter for about 3 minutes. Remove and set aside. Add the remaining butter to the pan (if you have liquid in the pan from frying the kidneys, pour it out) and saute the shallots and garlic until limp. Add the wine and reduce to half. Add the broth and simmer for about 15 minutes. Return the kidneys to the pan and continue to cook for 2 minutes. Serve with smashed potatoes.

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