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Steak And Kidney Casserole
Recipe by:
Jason Osborne
A great rendition of the old-fashioned filling that's normally steamed in a pudding. This is my version which has tomato pasta sauce 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.
Ready in 2 hours 10 minutes
Saved as a favourite by 14 cook(s)
Ingredients
Serves: 6
- 750g steak and kidney mix
- 1/4 cup (35g) plain flour, seasoned with salt and pepper
- 1 tbsp sesame oil
- 2 small brown onions, chopped
- 3 sprigs parsley, torn roughly
- 280ml tomato pasta sauce
- 125ml red wine
- 125ml water
- 2 cloves garlic, crushed
- 1 medium carrot, cut into 2cm pieces
Preparation method
Prep: 10 minutes | Cook: 2 hours1.
Preheat oven to 180 degrees C.
2.
Coat the steak and kidney mix with seasoned flour.
3.
Heat the oil in a large frying pan; cook the onions until tender.
4.
Remove from the heat, mix with meat and parsley in large oven-proof casserole dish.
5.
Pour pasta sauce on top of meat mix, then the wine, water, garlic and carrot. Do NOT stir at this stage.
6.
Cover with foil and place lid on top.
7.
Cook in oven for 2 hours. Stirring half way through cooking time. Remove from oven and stir well.
8.
Serve immediately with mashed potato and steamed green veg.
Provided by: Allrecipes
Last updated:
07 Jan 2012
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