Steak And Kidney Casserole With Mustard Toasts Recipes

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.