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.
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INGREDIENTS
Nutrition- 1kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
- 2veal kidneys, cubed and trimmed
- 1⁄4cup flour
- 4tablespoons oil
- 1
- 125
- 1cup beef broth
- 1cup dry red wine
- 1tablespoon tomato paste
- 1teaspoon Worcestershire sauce
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄4teaspoon tarragon
- 1⁄4teaspoon rosemary
- 2
- 2
- 1cup milk
- 1cup flour
- 1⁄2teaspoon salt
- 2tablespoons oil
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DIRECTIONS
- 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.
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