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Beef and Kidney Casserole, With Unusual Seasonings Recipe

Beef and Kidney Casserole, With Unusual Seasonings Recipe

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Beef and Kidney Casserole, With Unusual Seasonings

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Ingredients:

Serving

1 lb beef, chunks (preferable tender meat, about 820 g)
3/4 lb lambs kidney, cut into chunks (or use 1 3/4 lb beef , about 820g)
4 tbsp flour (60ml)
seasoning, of your choice added to the flour
1 onion, large, chopped
4 garlic cloves, chopped, crushed
1 tbsp worcestershire sauce
1 cup beer (250 ml, and in the us you can use a little more than a cup)
3/4 cup green olives, drained, pitted (200 ml)
1 tbsp lemon zest, roughly grated
6 anchovy fillets
2 tsp olive oil
4 tbsp capers, chopped
handful chopped parsley

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	534.04 Kcal (2236 kJ)
Calories from fat	190.75 Kcal
		% Daily Value*
Total Fat	21.19g	33%
Cholesterol	703.15mg	234%
Sodium	1554.18mg	65%
Potassium	1012.08mg	22%
Total Carbs	41.62g	14%
Sugars	4.45g	18%
Dietary Fiber	3.43g	14%
Protein	43.35g	87%
Vitamin C	33.2mg	55%
Iron	15.4mg	85%
Calcium	128.5mg	13%

Amount Per 100 g
Calories	90.85 Kcal (380 kJ)
Calories from fat	32.45 Kcal
		% Daily Value*
Total Fat	3.61g	33%
Cholesterol	119.62mg	234%
Sodium	264.4mg	65%
Potassium	172.18mg	22%
Total Carbs	7.08g	14%
Sugars	0.76g	18%
Dietary Fiber	0.58g	14%
Protein	7.38g	87%
Vitamin C	5.6mg	55%
Iron	2.6mg	85%
Calcium	21.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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