Ingredients

• 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

Instructions

1. Pour milk over kidneys in non-reactive bowl. Add enough water to cover kidneys. Cover and refrigerate for 1 hour.
2. Drain and rinse kidneys; pat dry. Cut kidneys lengthwise into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch pieces.
3. 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.
4. Cook and stir onion and garlic in remaining oil until onion is tender.
5. Remove from heat; stir in flour.
6. Gradually stir both into flour mixture.
7. 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.
8. Sprinkle with parsley.
9. Serve with hot cooked rice.