Kidneys in Sherry Sauce

Name: Kidneys in Sherry Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1/2 cup milk; 2 lbs veal kidneys; 1/4 cup olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 cup beef broth; 3/4 cup dry sherry; 1/2 teaspoon salt; 1/4 teaspoon pepper; fresh parsley, minced; hot cooked rice

(1)

Recipe by Molly53

A savory Spanish dish found on another site that looked so intriguing.

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READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup milk
2

lbs veal kidneys
¹⁄₄

cup olive oil
1

medium onion, chopped
2

garlic cloves, minced
2

tablespoons all-purpose flour
1

cup beef broth
³⁄₄

cup dry sherry
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
fresh parsley, minced
hot cooked rice

DIRECTIONS

Pour milk over kidneys in non-reactive bowl.
Add enough water to cover kidneys.
Cover and refrigerate 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 pieces.
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.