Kidneys in Sherry Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
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
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.
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RECIPE SUBMITTED BY
Molly53
United States