| kidneys In Sherry Sauce 1/2 Cup Milk
2 Pounds Veal Kidneys
1/4 Cup Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
2 Tablespoons All-purpose Flour
1 Cup Beef Broth
3/4 Cup Dry Sherry
1/2 Teaspoon Salt
1/4 Teaspoon 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-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. yields 6 Servings. |
