Steak And Kidney Hot Pot With Crusted Dumplings Recipes
STEAK AND KIDNEY WITH DUMPLINGS
Melville's steak-and-kidney dumplings are renowned. "It's very, very popular with some people," she says. "People either like it or they don't."
Provided by Mary Melville
Categories Lunch
Time 1h30m
Number Of Ingredients 11
Steps:
- Place steak, kidney and onion in saucepan and season. Cover with stock (add more liquid if necessary) and add worcestershire sauce. Simmer 2 hours. After 90 minutes, mix plain flour with 4 tbsp water to a paste then stir into the meat and thicken slightly. To make dumplings, mix self-raising flour, butter, salt and water into a dough. Shape into dumplings the size of a dessertspoon and place on the top of the simmering meat mixture, covered, for the last 10 minutes of cooking.
STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER.
Make and share this Steak & Kidney Stew, Crock Pot/Slow Cooker. recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Switch your crock pot/slow cooker on to warm-up.
- Peel and slice the carrots, onions and garlic.
- Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
- Remove skin from the kidneys if there is any. Cut into as big or small pieces that you like, set aside.
- Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace lid.
- In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
- Sprinkle chili flakes and rosemary on top of stew. Add as much black pepper as you like.
- Cook on low all day or until the meat and vegetables are tender.
- I have not added salt because of the stock cubes & soy sauce, but you can if liked.
- When cooked. Check that the stew is as thick as you like it. If not mix the 2 tsp of cornflour with 2 tsp cold water. Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be. You don't need to add all the cornflour if it's how you want the stew.
- Serve with boiled potatoes and steamed broccoli or any vegetables you like.
- Note: You might like to add frozen peas in the last 5 minutes.
Nutrition Facts : Calories 294.8, Fat 6.2, SaturatedFat 2.6, Cholesterol 80.3, Sodium 689, Carbohydrate 19.8, Fiber 2.5, Sugar 5.2, Protein 29.8
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STEAK AND KIDNEY HOTPOT WITH HERB DUMPLINGS RECIPE
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Servings 4Total Time 2 hrsCategory Dinner
- Preheat the oven to warm l60°C (315°F/ Gas 2–3). Heat half the oil and butter in a 2.5 litre flameproof casserole. Brown half the beef and kidneys over high heat for 2 minutes. Remove and repeat with the remaining oil, butter, beef and kidneys.
- Add the onion and mushrooms to the casserole. Cook, stirring, for 2 minutes, or until softened. Add the meat and kidneys to the casserole and sprinkle with the flour. Stir to combine for 2 minutes, then pour on the stock and Worcestershire sauce. Cook, stirring, for 2 minutes, or until the sauce boils and thickens. Cook, covered, in the oven for 1½ hours, or until the meat is tender. Add a little more stock or water if you would like to have more sauce.
- Increase the oven temperature to moderate 180°C (350°F/Gas 4). Cook the casserole for a further 15–20 minutes while preparing the herb dumplings—the meat juices should be bubbling. Sift the flour, baking powder and ½ teaspoon salt into a bowl. Stir through the parsley and thyme, and make a well in the centre. Add the combined egg and milk and use a flat-bladed knife to quickly bring together to a soft dough. Be careful not to overmix. Drop tablespoons of the dough evenly over the casserole. Cover and return to the oven and cook for 20 minutes without lifting the lid. Remove the lid and cook for a further 5 minutes, or until the dumplings are lightly golden. Serve with mashed potato and steamed vegetables.
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