English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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. 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.
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