Steak and Kidney Casserole

Steak and kidney is an English dish with a filling of diced beef steak and kidneys in a thick sauce. Usually found in a one-crust pie, steak and kidney is easy, filling and delicious when made in a casserole. You get all the flavour and eating experience of a steak and kidney pie without going to the bother of actually making a pie.

In this recipe, the steak and kidney is cooked with some dumplings flavoured with fresh parsley. It’s a rich and filling meal, perfect for a chilly evening.

Always brown meat first
The rich flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. If you put too much meat in at once, this creates a steamy atmosphere and the meat will never brown, so brown the pieces on all sides a few at a time.

The dough
Be careful not to over-mix the dough

Drop the Dough carefully

Carefully does it ..

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Steak and KIdney Casserole

Course Main Course

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Ingredients

• 1 kilo stewing steak, cubed
• 4 lamb kidneys, cored and sliced
• 1 large onion, chopped
• 1/4 cup plain flour
• 1 cup beef stock
• 1 Tablespoon oil
• 20 g butter

Dumplings

• 1 cup plain flour
• 1 teaspoon baking powder
• 1 egg lightly beaten
• 1/3 cup milk
• 1/2 cup fresh parsley, chopped

Instructions

• Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.
• Brown the rest of the meat in the remaining oil and butter.
• Remove from flame .Add onions and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.
• Cover the casserole and cook in low-to medium oven for 1 and 1/2 hours.
• After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).
• Sift the flour, baking soda and a pinch of salt into a mixing bowl
• Stir the herbs through the mix and then make a well in the centre. Add the combined (lightly beaten) egg and milk. Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix
• .Carefully remove the casserole from the oven and place it on a board on your kitchen bench
• .Drop tablespoons of the dough evenly over the meat in the casserole.Put the casserole lid back on and return to the oven for 20 minutes.
• Take off the lid and cook for a further 5 – 10 minutes or until dumplings are golden.