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  Added: Nov 02, 2006  •  Visited (379)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sauteed Kidneys With Sherry Sauce
(Rinones Al Jerez)
What You Need:
  • 6 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 small bay leaf
  • 2 tablespoons flour
  • ˝ cup beef or chicken stock, fresh or canned
  • 2 tablespoons finely chopped parsley
  • 2 pounds veal kidneys, split lengthwise in half, trimmed of all fat, and cut into 1-inch cubes
  • Salt
  • Freshly ground black pepper
  • ˝ cup pale dry sherry

  • How To Cook:
    1. In a heavy 8- to 10-inch skillet, heat 4 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions, garlic and bay leaf.

    2. Stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown. Add the flour and mix thoroughly.

    3. Pour in the stock and, stirring constantly, cook over high heat until the mixture thickens heavily and comes to a boil. Add the parsley, reduce the heat to low, and simmer for about 3 minutes. Set aside.

    4. Heat the remaining 2 tablespoons of olive oil in a heavy 10-to 12-inch skillet. Sprinkle the kidneys liberally with salt and a few grindings of pepper.

    5. Then cook them in the hot oil for 4 or 5 minutes, turning them about with a large spoon and regulating the heat so that they brown quickly on all sides without burning.

    6. Transfer the kidneys to a plate and pour the sherry into the pan. Bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.

    7. Return the kidneys to the pan, stir in the reserved onion sauce and bring to a boil. Reduce the heat to low, simmer a minute or two and taste for seasoning.

    8. Serve the kidneys at once, accompanied if you like by saffron rice and garnished with strips of pimiento.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Veal
    Dish » Stew


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