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Recipe for Kidneys in Sherry Sauce Plated


  • Rumba Meats® Beef Kidneys (1 1/2 pounds)
  • 1/4 cup flour
  • 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, to taste


  1. Slice kidneys between the lobes into bite-sized pieces.
  2. Season with salt and pepper. Dredge lightly in flour, shake excess.
  3. Heat oil in a large sauté pan. Working in batches, add kidney pieces and lightly brown. Remove from the pan when browned and set aside.
  4. Add onions to pan and cook gently until golden brown and tender, about 5 minutes, stirring occasionally.
  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 for 20 minutes until tender and kidney pieces reach an internal temperature of 160ºF.
  6. Add sherry and butter. Bring to a boil, reduce heat and simmer briefly, stirring constantly.
  7. Serve with boiled potatoes or rice, if desired.