Chop the beef and kidneys up into 1/2in (12mm) cubes. Peel and slice the onions then place meat and onions in bag with flour and seasoning and now toss. Melt the dripping in frying pan and when hot tip out the contents of the bag and cook to seal in the juices. Now add the stock and allow to simmer slowly. Pour the contents into a baking tin and add the potatoes which have been halved so that their ends stand up through the gravy. Bake at 350 degrees F (170 degrees C) for about 2 hours until the top of the potatoes brown. Serve with carrots and beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3352g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 20 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 294.8mg||10 %|
|Potassium 9405.3mg||248 %|
|Total Carbohydrate 400.1g||118 %|
|Dietary Fiber 52g||208 %|
|Sugars, other 348.2g|
|Protein 46.3g||66 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1760
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