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Madrid Style Kidneys

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  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

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 489 Calories from Fat 222

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 619.6 mg206.5%

Sodium 1533.2 mg63.9%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5.5 g22.1%

Sugars 7.6 g

Protein 34 g67.2%

Vitamin A 57.9% Vitamin C 111.1%

Calcium 6.4% Iron 44.9%

*Based on a 2000 Calorie diet

Madrid Style Kidneys Recipe