STEAK AND KIDNEY CASSEROLE WITH MUSTARD TOASTS
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.
Provided by English_Rose
Categories Savory Pies
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 924.2, Fat 54.3, SaturatedFat 19.2, Cholesterol 346.8, Sodium 1092.9, Carbohydrate 45.6, Fiber 3.4, Sugar 3.5, Protein 60.2
THE ULTIMATE MAKEOVER: STEAK & KIDNEY PIE
The ultimate comfort dish gets a superhealthy makeover
Provided by Angela Nilsen
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 18
Steps:
- Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on.
- Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
- Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
- While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
- Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
Nutrition Facts : Calories 373 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.42 milligram of sodium
SAUSAGE AND KIDNEY CASSEROLE
My mum used to cook this on wet English weekends. Very cheap and fabulously tasty casserole to warm your insides and let you forget about the constant grey drizzle outside! Can also be made in a slow cooker.
Provided by Snowbunny Andorra
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.7, Fat 13.9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 359.6, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 6.3
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