Steak and Kidney with Dumplings
Recipe supplied by: Jenny Gibbons
Ingredients
- STEAK AND KIDNEY
- 1 kg blade steak - trimmed and cubed
- 250 g lamb kidneys - trimmed and chopped
- 125 g button mushrooms - sliced
- 1 large onion - sliced
- 42 g casserole flavour base (or mix together 1/3 cup plain flour and red wine)
- 2 teaspoons worcestershire sauce
- Season to taste
- HERB DUMPLINGS
- 1 cup SR flour
- 15 g butter - chopped
- 1/4 cup chopped fresh mixed herbs
- 1 egg
- 1/3 cup milk
Method
- STEAK AND KIDNEY
- Combine steak, kidneys, onion and mushrooms in a deep casserole dish
- Stir through flavoured casserole mix (or flour and wine mix), worcestershire sauce and seasonings
- Cook covered in moderate oven (180 deg C) for 1.5 hours or until meat is tender
- HERB DUMPLINGS
- Sift flour into a bowl
- Rub in butter
- Mix in herbs
- Make a well in the centre and add combined milk and egg mixture
- Mix quickly to a soft sticky dough
- Drop spoon fulls of dough into casserole mixture and return to oven
- Bake uncovered for a further 20-25 minutes until dumplings are cooked and golden
Cooking Tips & Tricks
To serve
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- Number of serves: Serves 4
- Preparation time:
- Cooking time: Approx 2 hours
- Nutrition Facts:
- Recipe Uploaded: 17.01.2016
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