What I'm cooking and eating

Friday, 31 May 2013

Kate and Sidney

I know this is another two-posts-in-one-day, but there you are - my posts are like buses.  None for ages, and then two come along at once!  This one is specially for DBNY, who wanted a recipe.

1 tbs olive oil
1 large onion
1-2 cloves garlic (optional)
1-2 large carrots
1/2 punnet mushrooms
1 400 g tin tomatoes
1 beef stock cube or Stock Pot
The tomato tin full of water (or red wine)*
400 g stewing steak (or thereabouts)
200 g kidneys (ideally ox, but whatever you can get)
1 tbs flour (I used besan, or gram flour, which added a lovely flavour but didn't do much in the way of thickening)
Salt, pepper, mixed herbs, Worcestershire sauce

Peel and chop the onion, garlic, carrots and mushrooms, and fry in a little oil for several minutes, ideally until the onions are softened.  Meanwhile, mix the seasoning with the flour (not the Worcestershire sauce, of course, but....), and toss the cubed meat in it.  Transfer the vegetables to a slow cooker*, and then fry up the meat, stirring constantly, until it has browned.  Transfer this to the slow cooker, and add the tomatoes and water (and Worcestershire sauce, if using).  Leave cooking on high or auto for the rest of the day, and in any case at least 5-6 hours. Serve with potatoes or a hearty pasta and a green vegetable or two.  Left-overs even better re-heated next day!

* If you don't have a slow cooker, use an ordinary casserole dish and cook it in a slow oven for 2-3 hours.  You may well need more water than I used, though.

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