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Nutrition Facts
Serving Size 1 (623g) Recipe makes 4 servings The following items or measurements are not included below: coarse grain mustard
Calories 924
Calories from Fat 488		(52%)
Amount Per Serving		%DV
	Total Fat 54.3g	83%
	Saturated Fat 19.2g	95%
	Monounsaturated Fat 23.0g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 346mg		115%
Sodium 1092mg		45%
Potassium 1152mg		32%
Total Carbohydrate 45.6g		15%
	Dietary Fiber 3.4g	13%
	Sugars 3.5g
Protein 60.2g		120%
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Steak and Kidney Casserole With Mustard Toasts

Recipe #342526 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Dec 9, 2008

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too. This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 400ºF for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy.

SERVES 4 (change servings and units)

Ingredients

2 lbs lean braising steak, diced
8 ounces lambs kidneys or beef kidneys, trimmed and chopped
2 tablespoons seasoned flour
2-3 tablespoons oil
8 ounces baby onions
2 1/2 cups beef stock
1 bay leaf
2 teaspoons cornstarch
8 ounces mushrooms, wiped and halved
4 slices French bread
1 tablespoon coarse grain mustard

Directions

1
Preheat the oven to 325ºF. Toss the steak and kidney in the seasoned flour. Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary. Using a slotted spoon, transfer the meat to a casserole dish.
2
Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf. Bring to the boil then pour over the meat. Cover tightly and cook for 1hr 30 mins - 2 hrs until the meat's almost tender.
3
Blend the cornstarch with 2tbsp water and stir into the casserole. Add the mushrooms and return to the oven for 20 minutes
4
Spread the slices of French bread with the mustard. Uncover the casserole and sit the rounds of bread on top of the meat. Cook, uncovered, for a further 10 mins until the toasts are crisp. Serve with steamed green beans, if liked.