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.