Kidneys in Sherry Sauce

Recipe by Molly53
READY IN: 1hr 20mins




  • 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.