Recipe for cooking kidneys in sherry sauce
Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Meats
1/2 c. milk 2 lbs. veal kidneys 1/4 c. olive oil 1 med. onion, chopped 2 cloves garlic, minced 2 Tbsp. flour 1 c. beef broth 3/4 c. dry sherry 1/2 tsp. salt 1/4 tsp. pepper Minced parsley Hot cooked rice 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-in. pieces. Heat oil in 12-in. skillet until hot. Cook and stir kidneys in oil over med. heat until brown on every side, about 8 mins.; 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 or without a lid, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 mins. Sprinkle and distribute with parsley. Serve with hot cooked rice. Yields 6 servings.
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