Prep 30 mins
Cook 2 hrs
This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.
- 1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
- 2 veal kidneys, cubed and trimmed
- 1⁄4 cup flour
- 4 tablespoons oil
- 1 medium onion, thinly sliced
- 125 g mushrooms, sliced
- 1 cup beef broth
- 1 cup dry red wine
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon tarragon
- 1⁄4 teaspoon rosemary
- 2 carrots, diced
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1⁄2 teaspoon salt
- 2 tablespoons oil
- Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
- Beat 2 eggs in bowl.
- Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
- For the Stew.
- Coat steak and kidneys with flour.
- Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
- Add mushrooms.
- Cok for several minutes longer.
- Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
- Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
- Preheat oven to 200°C.
- Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
- Serve with mashed potatoes and greens.
I've made this delicious Steak and Kidney Yorkshire Casserole twice and it is becoming a favorite. I love the flavor that the kidneys add and am fortunate that my hubbie does too..truly a great and filling dinner..comfort food for the cold winter! Thanks for sharing! I added peas and served with roasted mashed turnip..yum!
I made the yorkshire pudding base for chicken pot pie and it was absolutely deliscious. Very versatile recipe. This will definitely go into my rotation. I would love to make it the way it is posted but my husband doesn't like kidney. Nonethe less it's a 5 star recipe !!!
This is a great dish. I make it minus the kidneys and use a claret wine. It is a tender, flavorful, filling, hot meal that has taken the place of "regular" stew in our home.