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


  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.

Yield: 6 servings