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Kidneys in Sherry Sauce

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“A savory Spanish dish found on another site that looked so intriguing.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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