Kidneys in Sherry Sauce
- 1/2 cup milk
- 2 pounds veal kidneys
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 3/4 cup dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced parsley
- Hot cooked rice
- Pour milk over kidneys in non-reactive bowl. Add enough water to cover kidneys.
Cover and refrigerate for 1 hour.
- Drain and rinse kidneys; pat dry. Cut kidneys lengthwise
into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch
- Heat oil in 12-inch skillet until hot. Cook and stir kidneys in oil over medium
heat until brown on all sides, about 8 minutes; remove with slotted spoon.
- Cook and stir onion and garlic in remaining oil until onion is tender.
- Remove from heat; stir in flour.
- Gradually stir both into flour mixture.
- Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce
heat. Simmer uncovered, stirring occasionally, until kidneys are no longer pink
inside and sauce is thickened, about 10 minutes.
- Sprinkle with parsley.
- Serve with hot cooked rice.
Yield: 6 servings
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