Steak and Kindney
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 600.00 | g | Beef, ragout (stew/ goulache cuts) |
| 150.00 | g | Onions |
| 100.00 | g | Leeks |
| 100.00 | g | Celery, stalks |
| 30.00 | ml | Oil, Sunflower |
| 15.00 | g | Flour, white |
| 100.00 | g | Carrots |
| 100.00 | g | Mushrooms, Button (Champignons de Paris) |
| 5.00 | g | Garlic |
| 3.00 | g | ROBERTSONS Parsley 6 x 150g |
| 3.00 | g | ROBERTSONS Thyme 6 x 250g |
| 3.00 | g | KNORR Beef Stock Granules 2 X 4,5kg |
| 150.00 | ml | Water |
| 15.00 | g | Knorr Classic Brown Sauce with Roux |
| 150.00 | ml | Water |
| 10.00 | g | Tomato paste |
| 15.00 | ml | KNORR Worcester Sauce 6 x 2L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Season the steak and kidney with salt & pepper, toss in the flour.
2. Brown the steak and kidney cubes in the oil ad remove.
3. Add the onion, leek, celery and carrot and stew for 10 minutes.
4. Minutes. Add the garlic and mushrooms. Saute for 2 minutes.
5. Return the steak mixture to the casserole, add the made up stock as per package instructions with 150ml water, and brown sauce mad into a demi glace, tomato paste, worcester sauce, parsley and thyme to the boil, cover and cook over a low heat fro 1 hour and 30 minutes or until the steak is tender.
6. Adjust the seasoning and serve.
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