Steak and Kidney Hotpot
If you love the delicious combination of steak and kidney but aren’t too keen on suet pastry, then this recipe is for you because instead of pastry it has thickly sliced potatoes on top.
|700g chuck steak, trimmed and cut into bite-sized cubes|
|225g ox kidney, trimmed and cut fairly small|
|2 medium onions, peeled and roughly chopped|
|1 rounded tablespoon plain flour|
|¾ teaspoon Worcestershire Sauce|
|275ml beef stock|
|900g potatoes, peeled and cut into thick slices|
|Preheat the oven to 150˚C/300˚F/gas mark 2.|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Delia's Frugal Food.
First melt some beef dripping in a large, wide-based saucepan and fry the onions in it to soften for about 5 minutes or so; then turn the heat right up, add the cubes of beef and kidney and cook them to a nutty brown colour – keep stirring and turning the meat as it browns.
Now lower the heat a bit, sprinkle in the flour and stir it around to soak up the meat juices.
Season well, add the Worcestershire sauce, then gradually stir in the stock and bring to simmering point.
Next pour the meat mixture into a casserole or pie dish and arrange the thickly sliced potatoes in layers all over the meat.
Season the potatoes, brush them with melted butter, then cover the casserole with a lid or foil and bake in the over for 2½ -3 hours.
Before serving remove the lid and brown the potatoes under a very hot grill to get them really crisp.
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