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English Pub Beef & Kidney Stew in Yorkshire Pudding (Adopted

  • 150minutes
  • 929calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)

  2. 2 veal kidneys, cubed and trimmed

  3. 59.14 ml flour

  4. 59.16 ml oil

  5. 1 medium onion , thinly sliced

  6. 125 g mushrooms , sliced

  7. 236 1/29 ml beef broth

  8. 236 1/29 ml dry red wine

  9. 14.79 ml tomato paste

  10. 4.92 ml Worcestershire sauce

  11. 1 1/53 ml pepper

  12. 1 1/53 ml tarragon

  13. 1 1/53 ml rosemary

  14. 2 carrots , diced

  15. 2 eggs

  16. 236 1/29 ml milk

  17. 236 1/29 ml flour

  18. 2.46 ml salt

  19. 29 1/28 ml oil

Instructions Jump to Ingredients ↑

  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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