Steak and Kidney Stew
|1 kgchuck beef steak (or stewing steak blade steak); Chopped|
|500 gramsCalf Kidney; (or lamb's)|
|2 tbspOlive Oil|
|2 tbspPlain Flour|
|powdered instant soup mix, sachet of; (beef soup or tomato)|
|additional vegetable; dependent on whats in season or in the freezer (corn, peas, bea|
Steak and Kidney Stew Preparation
Chop steak and kidney into cubes and place in large plastic bag with flour, salt and pepper and the instant soup mix, toss to coat meat. Fry onion and garlic in bottom of large saucepan with olive oil, til softened, then add coated meat and cook a further 2 min. Add the 2 tins of chopped tomatoes and then add enough water to cover the meat. Allow to boil for a couple of min, then reduce heat and simmer, stirring occasionally.
This is best cooked long and slow, so allow a good 60 min of simmering time.
Additional water to be added if it becomes too thick and gloopy or dry.
Add which ever vegetables you want 20 min before serving continue to simmer.
Serve with mashed or boiled potatoes, and whatever additional veg you want.
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