English Pub Beef & Kidney Stew In Yorkshire Pudding (adopted

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 kg steak (i used the premixed steak and kidney pack from the supermarket butcher)
• 2 veal kidneys, cubed and trimmed
• 1/4 cup flour
• 4 tablespoons oil
• 1 medium onion, thinly sliced
• 125 g mushrooms, sliced
• 1 cup beef broth
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon rosemary
• 2 carrots, diced
• 2 eggs
• 1 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 2 tablespoons oil

Recipe

• 1 make yorkshire pudding first and let rest in fridge while stew is cooking.
• 2 beat 2 eggs in bowl.
• 3 mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. beat until smooth.
• 4 for the stew.
• 5 coat steak and kidneys with flour.
• 6 brown several pieces at a time in oil in stock pot; remove. sauté onion in pan drippings until tender.
• 7 add mushrooms.
• 8 cok for several minutes longer.
• 9 stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. return meat to the pan.
• 10 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).
• 11 preheat oven to 200°c.
• 12 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.
• 13 serve with mashed potatoes and greens.