Kidneys in Sherry Sauce
Savor the rich, velvety elegance of Kidneys in Sherry Sauce, a classic dish that highlights tender lamb kidneys gently simmered in a luxurious sauce infused with dry sherry and beef stock. Perfectly balanced with the sweetness of caramelized shallots and garlic, the sauce is thickened to a silky consistency with a light roux. Fresh parsley adds a bright, herbal finish, making this dish as visually appealing as it is flavorful. Ideal for adventurous food lovers seeking a gourmet experience, this recipe pairs beautifully with crusty bread, creamy mashed potatoes, or steamed vegetables. Ready in just 40 minutes, Kidneys in Sherry Sauce is a quick yet sophisticated meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 6 pieces Lamb kidneys
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 pieces Shallots
- 2 cloves Garlic
- 1 tablespoon All-purpose flour
- 1 cup Dry sherry
- 1 cup Beef stock
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the lamb kidneys by removing the outer membrane and cutting away the central core. Rinse them thoroughly under cold water, pat dry with a paper towel, and slice into bite-sized pieces.
Heat the olive oil and butter together in a large skillet over medium heat until the butter melts and the mixture becomes lightly foamy.
Finely chop the shallots and garlic. Add them to the skillet and sauté for 2-3 minutes or until softened and fragrant.
Increase the heat to medium-high. Add the sliced kidneys to the skillet and sauté for 3-4 minutes until browned on all sides. Remove the kidneys from the skillet and set aside on a plate.
Sprinkle the flour into the skillet, stirring constantly for 1-2 minutes to create a light roux.
Gradually pour in the dry sherry and beef stock, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken for about 5 minutes.
Add the browned kidneys back into the skillet and season with salt and black pepper. Lower the heat to medium-low and let the kidneys simmer in the sauce for another 5 minutes, ensuring they are cooked through but still tender.
Chop the fresh parsley and sprinkle it over the dish just before serving.
Serve hot, either with crusty bread for soaking up the sauce or alongside steamed vegetables and mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2088 mg | 696% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
