Beef and Kidney Casserole, With Unusual Seasonings

READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb beef, chunks (preferable tender meat, about 820 g)
  • 34
    lb lambs kidney, cut into chunks (or use 1 3/4 lb beef, about 820g)
  • 4
    tablespoons flour (60ml)
  • seasoning, of your choice added to the flour
  • 1
    onion, large, chopped (preferably red onion)
  • 4
    garlic cloves, chopped, crushed
  • 1
    cup beer (250 ml, and in the US you can use a little more than a cup)
  • 34
    cup green olives, drained, pitted (200 ml)
  • 1
    tablespoon lemon zest, roughly grated
  • 2
    teaspoons olive oil
  • 4
    tablespoons capers, chopped
  • handful chopped parsley
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DIRECTIONS

  • Preheat oven to 350 deg F/180 deg C, but you might want a lower heat for convection ovens.
  • If using lamb kidneys, make sure the kidneys are clean and the outer "skin" have been peeled of. Cut each kidney into 2 - 3 chunks and remove the tough white bit.
  • Use a tender meat such as rump steak, and cut into larger-than-bite-size chunks.
  • Mix your choice of seasoning salt (about 2 heaped tablespoons) into the flour. Roll the meat chunks in flour.
  • Peel and roughly chop the onion, and prepare the garlic.
  • Put the meats, onion and garlic into a casserole dish, and sprinkle over the Worcestershire sauce, and add the chopped onion.
  • Pour over the cup (or slightly more) of beer.
  • Cover lightly with foil, and bake for about 1 1/2 hours.
  • Drain and keep the olives ready, as well as the lemon zest. In the meantime, cook brown rice and a veggie to serve, and prepare the following.
  • Fry the 6 anchovy fillets in the oil (which should merely be rubbed into the bottom of a small pan). The anchovy will disintegrate. Add the chopped capers, and stir it all together until you have a sort of paste.
  • Add the olives and lemon zest to the casserole in the oven about 10 minutes before you take it out.
  • Take out the casserole when ready, and drop in bits of the anchovy-caper mixture, stir in, and sprinkle over the parsley.
  • Serve with rice and a green vegetable.
  • * Do not add salt to this dish unless it's needed when finished. Anchovies and capers are salty.
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