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Categories:
lean braising steak lambs kidneys flour oil onions beef stock bay leaf cornstarch mushrooms Bread coarse grain mustard
Viewed: 8 - Published at: 6 years agoIngredients
- 2 lbs lean braising steak, diced
- 8 ounces lambs kidneys or 8 ounces beef kidneys, trimmed and chopped
- 2 tablespoons seasoned flour
- 2 -3 tablespoons oil
- 8 ounces baby onions
- 2 12 cups beef stock
- 1 bay leaf
- 2 teaspoons cornstarch
- 8 ounces mushrooms, wiped and halved
- 4 slices French bread
- 1 tablespoon coarse grain mustard
Method
- Preheat the oven to 325 degrees F. Toss the steak and kidney in the seasoned flour.
- Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary.
- Using a slotted spoon, transfer the meat to a casserole dish.
- Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf.
- Bring to the boil then pour over the meat.
- Cover tightly and cook for 1hr 30 mins - 2 hrs until the meat's almost tender.
- Blend the cornstarch with 2tbsp water and stir into the casserole.
- Add the mushrooms and return to the oven for 20 minutes
- Spread the slices of French bread with the mustard.
- Uncover the casserole and sit the rounds of bread on top of the meat.
- Cook, uncovered, for a further 10 mins until the toasts are crisp.
- Serve with steamed green beans, if liked.
