Ingredients
- 1 tablespoon oil
- 20 g butter
- 1 kg round, rump or skirt steak, cut into 3 cm cubes
- 250 g lamb kidneys, cores removed
- 1 onion, chopped
- 185 g field mushrooms, sliced
- ¼ cup (30 g) plain flour
- 1 cup (250 ml) beef stock
- 2 teaspoons Worcestershire sauce
Herb dumplings
- 1 cup (125 g) plain flour
- 1½ teaspoons baking powder
- ¼ cup (15 g) chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 egg, lightly beaten
- ⅓ cup (80 ml) milk
Method
1. 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.
2. 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.
3. 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.
