About this recipe:Make short work of cooking homely steak and kidney by stir-frying with onion and pepper, perked up with wine and horseradish. Serve with green beans and noodles. Delicious!
200g lamb's kidneys, cores removed
2 tbsp sunflower oil
1 onion, thinly sliced
1 large red pepper, preferably Romero, thinly sliced
400g rump steak, trimmed of fat and sliced into thin strips
4 tbsp red wine
1-1½ tbsp grated horseradish from a jar, to taste
1 tbsp dark soy sauce
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Method Prep:10min › Cook:12min › Ready in:22min
Cook the vegetables: Cut the kidneys into bite-sized chunks. Heat a wok or large frying pan with 1 tbsp oil and stir-fry the onion and pepper slices for 3-4 minutes to soften slightly. Remove from the pan and keep hot.
Cook the meat: Heat the remaining oil in the wok or pan and add the steak strips and chunks of kidney. Stir-fry over a high heat for 4-5 minutes or until evenly coloured, allowing the excess liquid to reduce by boiling.
Make the sauce: Add the red wine and boil rapidly, stirring, for 1-2 minutes to reduce the liquid slightly. Stir in the horseradish to taste and soy sauce, then season.
Finish and serve: Return the onion and pepper to the pan, and bring back to the boil, then serve.
For red wine, use Guinness or another strong brown ale, and instead of soy sauce, use Worcestershire sauce.
Always keep the heat as high as possible when stir-frying and keep the ingredients on the move constantly, to cook everything quickly and retain as many nutrients as possible.
Pastry-topped steak and kidney: Put one sheet of ready-rolled puff pastry rounds from a 425g pack on a baking sheet and mark into eight wedges (or cut a rectangular sheet into eight rectangles). Brush with beaten egg. Bake at 220°C (200°C fan oven), gas 7 for 12-15 minutes or until golden and crisp. Meanwhile, cook the steak and kidney as the basic recipe, replacing the hot horseradish with creamed horseradish. Omit the soy sauce and add 2-3 tbsp double cream or half-fat crème fraîche at the end of cooking. Season to taste and serve each portion with two wedges or rectangles of pastry.