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Steak and Kidney Casserole

About this recipe: A great rendition of the old-fashioned filling that's normally steamed in a pudding. This is my version which has tomato passata and red wine in it, which gives it a fantastic flavour. If you can't find it pre-packed, ask your local butcher for a mix of steak and kidney.

Jason Osborne

Ingredients
Serves: 6 

  • 3 tablespoons of plain flour, seasoned with salt & pepper
  • 750g ( 1 1/2 lb) of steak and kidney mix
  • 1 tbsp of seasme oil
  • 2 small onions, chopped
  • 1 medium carrot, cut in bite size pieces
  • 2 cloves of garlic, crushed
  • 3 sprigs of parsley, torn roughly
  • 280ml of tomato passata or pasta sauce
  • 125ml of red wine
  • 125ml water

Method
Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Preheat oven to 180 degrees C / gas mark 4.
  2. Coat the steak and kidney mix with seasoned flour completely.
  3. Gently heat the oil in a large frying pan and cook onions until tender.
  4. Remove from the heat, mix with meat and parsley in oven-proof casserole dish.
  5. Pour passata or pasta sauce on top of meat mix, followed by water, red wine, garlic, and carrot. Do NOT stir at this stage.
  6. Cover with aluminium foil and place lid on top.
  7. Place in pre-heated oven for 2 hours to cook. When time is up, remove from oven and stir well.
  8. Serve immediately with mashed potato and steamed green veg.

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