Basic steak and kidney

Basic steak and kidney

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg chuck or blade steak, cut into 2.5 cm cubes
1/2-1 calf kidney, cored and chopped
or 2-3 sheep kidneys, cored and chopped
1 tablespoon plain flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon mixed dried herbs
125ml water
2 teaspoons worcestershire sauce, (optional)
1/4 teaspoon nutmeg, (optional)

Method

  1. Sprinkle meats with flour, salt, pepper and herbs. Spoon into a heavy saucepan and pour water over. Cover tightly and simmer very gently over low heat for about 2 hours, or in a preheated moderately slow oven (160°C) for about 1½ hours or until meat is tender. If necessary add a little more water. When cooked, stir in Worcestershire sauce and nutmeg, if using.

Note

  • Steak and kidney may be steamed instead. Combine the ingredients in a pudding basin. Cover with 2 thicknesses of greased baking paper or foil and tie with string. Put into a large saucepan with boiling water coming halfway up side of basin. Steam for 3½–4 hours or until meat is tender, replenishing water in pan as it evaporates with more boiling water.
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