English Pub Beef & Kidney Stew In Yorkshire Pudding (Adopted - cooking recipe

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
Preparation
    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. Saute 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\u00b0C.
    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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