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🍽️ Quick Veal Kidneys with Sherry Cream Sauce

235 kcal · 30 min · 4 servings

Ingredients

• 1 veal kidney (500 g)
• milk (for soaking the kidney)
• 1 onion (60 g)
• 1 garlic clove
• 2 tbsp olive oil
• 1 pinch sugar
• 150 ml dry sherry
• 50 g whipping cream
• 1 fresh bay leaf
• salt
• pepper (from the mill)
• 1 tbsp tarragon (finely chopped)

Instructions

1. 1. Cut the veal kidney in half lengthwise.
2. 2. Remove all visible membranes and veins from the kidney halves.
3. 3. Rinse the kidneys thoroughly under running water.
4. 4. Place the kidneys in a bowl with milk.
5. 5. Cover the bowl and let the kidneys soak in it for about 45 minutes.
6. 6. Remove the kidneys from the milk and pat them dry with a kitchen towel.
7. 7. Cut the kidneys into small, bite-sized cubes.
8. 8. Peel the onion and the garlic clove.
9. 9. Chop the onion into coarse cubes.
10. 10. Chop the garlic into fine cubes.
11. 11. Heat the oil in a large pan.
12. 12. Sear the kidney pieces in batches quickly over high heat.
13. 13. Remove the seared kidney pieces from the pan and keep them warm.
14. 14. Sweat the onions and garlic in the remaining frying fat until translucent.
15. 15. Sprinkle the sugar over the onion and garlic mixture.
16. 16. Deglaze the vegetables with sherry.
17. 17. Add the bay leaf to the pan.
18. 18. Let the mixture simmer gently for about 5 minutes with the lid on.
19. 19. Remove the bay leaf from the sauce.
20. 20. Season the sauce with salt and pepper.
21. 21. Take the pan off the heat.
22. 22. Stir in the cream and half of the chopped tarragon.
23. 23. Return the kidneys along with their juices to the pan.
24. 24. Warm the kidneys through carefully without letting the sauce boil again.
25. 25. Serve the kidneys in a pre-warmed dish.
26. 26. Sprinkle the finished dish with the remaining tarragon.

Nutrition per serving

• kcal: 235
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 4 g