Beef And Kidney Casserole With Unusual Seasonings Recipes

Steps:

• Place the beef kidneys on a cutting board and cut them in half lengthwise. Remove as much of the lump of fat inside as possible. If there is any membrane surrounding the kidneys, peel it off and discard. Cut the kidneys into 1 1/2-inch pieces. You should have about 3 pounds of cleaned kidneys.
• Bring 6 cups of water to a boil in a saucepan. Add the kidneys, mix well, and cook for 2 to 3 minutes. (The water may not even return to a boil.) Drain the kidneys in a colander, rinse them under cold water, and set them aside in the colander to drain further until cooking time. (They can rest for up to an hour.) Discard any liquid that has emerged from the kidneys.
• Cut the salt pork into 1/2-inch pieces and place in a heavy saucepan with the oil. Cook over medium to high heat, partly covered to prevent splattering, for 6 to 8 minutes, until nicely browned. Then add the onions and cook over high heat for about 1 minute, until they are lightly browned.
• Add the flour to the saucepan, mixing it in well, and cook for 30 seconds. Add the wine and 1 3/4 cups water. Bring to a boil, stirring occasionally, to dissolve the flour in the liquid. Add the kidneys, garlic, potatoes, mushrooms, soy sauce, thyme and dry mustard. Bring the mixture to a boil, then reduce the heat to very low. Cover, and cook for 45 minutes, stirring occasionally to prevent the stew from sticking to the bottom of the pan.
• Serve immediately, as is or with French-style mustard on the side.

Steps:

• Cut kidneys in quarters, discarding the hard centre.
• Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
• Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
• Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
• Sprinkle with flour, stir, then add wine.
• Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
• Stir until thickened slightly, season to taste, then add the kidney and sausage.
• At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
• Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
• Sprinkle with parsley to serve.

Steps:

• 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.
• 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.
• Blend the cornstarch with 2tbsp water and stir into the casserole. Add the mushrooms and return to the oven for 20 minutes
• 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.