Veal kidneys in sherry

Ingredients for 4 servings:

• 500 g kidney(s) (veal kidneys), ready to cook
• 3 onions, small
• 6 tbsp oil (olive oil)
• Salt
• Pepper from the mill
• 50 ml dry sherry
• 1 clove(s) garlic
• 1 bay leaf
• 1 tsp flour
• 50 ml meat broth
• 2 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Ternera al Jerez ribs

Wash the veal kidneys under running water and dry thoroughly. Halve lengthwise and cut into small cubes. Peel and finely dice the onions. Peel and press the garlic. Heat 2 tablespoons of olive oil in a pan and fry the kidneys on all sides for 1 minute. Season with salt and pepper, and remove. Then pour the sherry into the pan. Bring to a boil, add the kidneys again, and set aside. In a second pan, heat the remaining olive oil and sauté the crushed garlic, diced onion, and bay leaf until translucent. Sprinkle with flour, stir, and pour in the stock. Cook, stirring, until the sauce thickens. Add the parsley and simmer for 3 minutes. Add the kidneys and the sherry stock, bring to a boil, then simmer over low heat for another 2-3 minutes and season again to taste.