Kidneys In Sherry Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 pour milk over kidneys in non-reactive bowl.
• 2 add enough water to cover kidneys.
• 3 cover and refrigerate 1 hour.
• 4 drain and rinse kidneys; pat dry.
• 5 cut kidneys lengthwise into halves.
• 6 remove fat and membranes with kitchen scissors.
• 7 cut kidneys into 1-inch pieces.
• 8 heat oil in 12-inch skillet until hot.
• 9 cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon.
• 10 cook and stir onion and garlic in remaining oil until onion is tender.
• 11 remove from heat; stir in flour.
• 12 gradually stir both into flour mixture.
• 13 stir in sherry, salt, pepper and kidneys. heat to boiling, stirring constantly; reduce heat.
• 14 simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
• 15 sprinkle with parsley. serve with hot cooked rice.