Kidneys In Sherry Sauce Recipes

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KIDNEYS IN SHERRY SAUCE



Kidneys in Sherry Sauce image

Make and share this Kidneys in Sherry Sauce recipe from Food.com.

Provided by Molly53

Categories     Veal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 237.6, Fat 9.9, SaturatedFat 1.7, Cholesterol 3, Sodium 307.6, Carbohydrate 9.1, Fiber 0.4, Sugar 2, Protein 1.6

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