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Madrid Style Kidneys

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Ingredients
  Onions 2
  Pepper red 1
  Garlic 1 Clove (5 gm)
  Olive oil 5 Tablespoon
  Bay leaf 1⁄2
  All purpose flour 3 Tablespoon
  Stock 2⁄3 Cup (10.67 tbs)
  Veal kidneys 1 1⁄2 Pound
  Salt 2 Teaspoon
  Black pepper 1 Teaspoon
  Frozen peas 2 Cup (32 tbs)
  Dry sherry 5 Tablespoon
Directions

Peel and finely chop the onions.
Remove the pith, core and seeds from the pepper and cut into strips.
Crush the garlic.
Heat 3 tablespoons of oil in a saucepan.
Add the onion, pepper, garlic and bay leaf and fry for 5 minutes.
Sprinkle over the flour, stir well, then stir in the stock.
Simmer for 5 minutes.
Meanwhile, remove the fat from the kidneys, halve and remove the core and ducts, then slice.
Heat the remaining oil in a frying pan.
Add the kidneys and fry until lightly browned.
Add the salt, pepper, peas and sherry.
Pour over the onion sauce and stir well.
Simmer gently for a further 2 minutes.
Serve hot with saffron rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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