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Free Kidneys in sherry sauce Recipe
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Kidneys in sherry sauce Ingredients
1 cup beef broth
1 medium onion, chopped
1/2 cup milk
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper
2 cloves garlic, minced
2 pounds veal kidneys
2 tablespoons all-purpose flour
3/4 cup dry sherry
Hot cooked rice
Minced parsley
How To Make Kidneys in sherry sauce
Kidneys in sherry sauce Recipe 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.
Enjoy Kidneys in sherry sauce!
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.
Enjoy Kidneys in sherry sauce!
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