Beef And Kidney Casserole With Unusual Seasonings Recipes

SHIPWRECK CASSEROLE

Steps:

• Preheat oven to 350° F. Grease a 9 x 13-inch baking dish; set aside.
• In a large skillet over medium-high heat, cook the beef, onion and garlic until the beef is no longer pink; drain. Stir in the chili powder, salt, oregano, cumin and cayenne.
• In the prepared baking dish, layer half of the potatoes to cover the bottom of the pan (overlapping some is fine). Season the potatoes with a little bit of salt and pepper. Top with half of the beef mixture, half of the beans and half of the bacon. Pour one can of soup over top. Repeat the layers once more, starting with potatoes (seasoned with salt and pepper), then beef, beans, bacon and soup.
• Cover with foil and bake 1 hour. Remove foil, sprinkle the cheese and buttered Corn Flakes on top, and return to the oven (uncovered) for about 10-15 more minutes (or until the cheese is melted, the topping is golden brown, and the potatoes are tender). Garnish with fresh parsley just before serving.

HAMBURGER KIDNEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
• Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED

Steps:

• 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.

BEEF AND KIDNEY CASSEROLE, WITH UNUSUAL SEASONINGS

Steps:

• Preheat oven to 350 deg F/180 deg C, but you might want a lower heat for convection ovens.
• If using lamb kidneys, make sure the kidneys are clean and the outer "skin" have been peeled of. Cut each kidney into 2 - 3 chunks and remove the tough white bit.
• Use a tender meat such as rump steak, and cut into larger-than-bite-size chunks.
• Mix your choice of seasoning salt (about 2 heaped tablespoons) into the flour. Roll the meat chunks in flour.
• Peel and roughly chop the onion, and prepare the garlic.
• Put the meats, onion and garlic into a casserole dish, and sprinkle over the Worcestershire sauce, and add the chopped onion.
• Pour over the cup (or slightly more) of beer.
• Cover lightly with foil, and bake for about 1 1/2 hours.
• Drain and keep the olives ready, as well as the lemon zest. In the meantime, cook brown rice and a veggie to serve, and prepare the following.
• Fry the 6 anchovy fillets in the oil (which should merely be rubbed into the bottom of a small pan). The anchovy will disintegrate. Add the chopped capers, and stir it all together until you have a sort of paste.
• Add the olives and lemon zest to the casserole in the oven about 10 minutes before you take it out.
• Take out the casserole when ready, and drop in bits of the anchovy-caper mixture, stir in, and sprinkle over the parsley.
• Serve with rice and a green vegetable.
• * Do not add salt to this dish unless it's needed when finished. Anchovies and capers are salty.