Kidneys In Sherry Sauce - cooking recipe

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

Preparation

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