Alsatian Veal Kidneys with Spaetzle

Method

1. Rinse the veal kidneys and pat them dry.
2. Season with salt and pepper, then dust with flour.
3. In a large skillet, melt the butter over medium heat.
4. Add the onions and garlic, sauté until softened.
5. Add the veal kidneys and cook until browned on all sides.
6. Pour in the white wine and beef broth, bring to a simmer.
7. Cover and cook for 20-25 minutes, until the kidneys are tender.
8. Meanwhile, prepare the spaetzle according to package instructions.
9. Once the kidneys are cooked, remove from heat and let rest for 5 minutes.
10. Serve the veal kidneys with spaetzle and garnish with parsley.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.