Basic steak and kidney

Basic steak and kidney

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1kg chuck, blade or rump steak
1 ox kidney
or 2 lamb kidneys
1 tablespoon plain flour
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried herbs
1 cup water

Method

  1. Remove any gristle from the beef and cut into large cubes, leaving a little fat. Core the kidney and cut into small pieces. Sprinkle with the flour, salt, pepper and herbs. Place in a bowl and pour water over. Cover with a double layer of greased baking paper or foil and tie with string. Place in a large saucepan, sitting on an upturned saucer, and fill with enough boiling water to come halfway up the sides of the bowl.
  2. Steam for 3 1/2–4 hours or until the meat is tender, replacing the water with more boiling water as it evaporates. Taste and correct seasoning. Serve hot.

Note:

  • basic steak and kidney may also be cooked in a flameproof casserole on top of the stove over a low heat for about 2 hours or in a 180°C oven for about 2 hours. The quickest method is to pressure cook it for 1 hour. Add a little more water if necessary.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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