Ingredients
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1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
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2 veal kidneys, cubed and trimmed
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1/4 cup flour
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4 tablespoons oil
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1 medium onion, thinly sliced
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125 g mushrooms, sliced
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1 cup beef broth
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1 cup dry red wine
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1 tablespoon tomato paste
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon tarragon
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1/4 teaspoon rosemary
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2 carrots, diced
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2 eggs
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1 cup milk
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1 cup flour
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1/2 teaspoon salt
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2 tablespoons oil
Instructions
- Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
- Beat 2 eggs in bowl.
- Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
- For the Stew.
- Coat steak and kidneys with flour.
- Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
- Add mushrooms.
- Cok for several minutes longer.
- Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
- 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).
- Preheat oven to 200°C.
- 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.
- Serve with mashed potatoes and greens.