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Kidneys in Sherry Sauce

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 6

Ingredients
  • Rumba® Beef Kidneys (1 1/2 lb.)
  • 1/4 cup flour, all-purpose
  • 1/2 cup olive or vegetable oil
  • 1 medium yellow onion, chopped
  • 1 cup low-sodium beef broth
  • 1/2 cup sherry
  • 2 tbsp butter
  • Salt and pepper
Instructions
  1. Cut kidneys between the lobes into bite-sized pieces.
  2. Season with salt and pepper. Dredge lightly in flour.
  3. Heat oil in a large sauté pan. Add kidney pieces and lightly brown in small batches. Remove from the pan when brown.
  4. Add onions and cook gently until golden brown and tender, about 5 minutes.
  5. Drain the excess oil, keeping the browned bits in the bottom of pan. Add beef broth and bring to a simmer. Return kidneys to the pan and simmer until tender, about 20 minutes.
  6. Add sherry and butter. Bring to a boil, stirring constantly.
  7. Serve with boiled potatoes or rice.