Kidneys in Sherry Sauce Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.04 Kcal (1265 kJ)
Calories from fat	125.09 Kcal
		% Daily Value*
Total Fat	13.9g	21%
Cholesterol	550.66mg	184%
Sodium	578.46mg	24%
Potassium	503.61mg	11%
Total Carbs	6.96g	2%
Sugars	1.77g	7%
Dietary Fiber	0.49g	2%
Protein	26.12g	52%
Vitamin C	9.2mg	15%
Iron	4.6mg	26%
Calcium	50.1mg	5%

Amount Per 100 g
Calories	110.56 Kcal (463 kJ)
Calories from fat	45.79 Kcal
		% Daily Value*
Total Fat	5.09g	21%
Cholesterol	201.57mg	184%
Sodium	211.74mg	24%
Potassium	184.35mg	11%
Total Carbs	2.55g	2%
Sugars	0.65g	7%
Dietary Fiber	0.18g	2%
Protein	9.56g	52%
Vitamin C	3.3mg	15%
Iron	1.7mg	26%
Calcium	18.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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