1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
2 veal kidneys, cubed and trimmed
1/4 cup flour
4 tablespoons oil
1 medium onion, thinly sliced
125 g mushrooms, sliced
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon rosemary
2 carrots, diced
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons oil
Directions
1Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
2Beat 2 eggs in bowl.
3Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
4For the Stew.
5Coat steak and kidneys with flour.
6Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
7Add mushrooms.
8Cok for several minutes longer.
9Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
10Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
11Preheat oven to 200°C.
12Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
13Serve with mashed potatoes and greens.
SERVES 4
