English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

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.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
2. Beat 2 eggs in bowl.
3. Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
4. For the Stew.
5. Coat steak and kidneys with flour.
6. Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
7. Add mushrooms.
8. Cok for several minutes longer.
9. Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
10. 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).
11. Preheat oven to 200°C.
12. 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.
13. Serve with mashed potatoes and greens.