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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A savory Spanish dish found on another site that looked so intriguing. Ingredients:
1/2 cup milk |
2 lbs veal kidneys |
1/4 cup olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 tablespoons all-purpose flour |
1 cup beef broth |
3/4 cup dry sherry |
1/2 teaspoon salt |
1/4 teaspoon pepper |
fresh parsley, minced |
hot cooked rice |
Directions:
1. Pour milk over kidneys in non-reactive bowl.
2. Add enough water to cover kidneys.
3. Cover and refrigerate 1 hour.
4. Drain and rinse kidneys; pat dry.
5. Cut kidneys lengthwise into halves.
6. Remove fat and membranes with kitchen scissors.
7. Cut kidneys into 1-inch pieces.
8. Heat oil in 12-inch skillet until hot.
9. Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon.
10. Cook and stir onion and garlic in remaining oil until onion is tender.
11. Remove from heat; stir in flour.
12. Gradually stir both into flour mixture.
13. Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat.
14. Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
15. Sprinkle with parsley. Serve with hot cooked rice.
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