| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
British |
Meats, Main dish, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Stewing steak |
| 1/2 |
lb |
Ox kidney |
| 4 |
|
Onions |
| 1 |
lb |
Carrots |
| 6 |
|
Pickled walnuts (or more) |
| 2 |
|
Bay leaves |
| 3 |
tb |
Beef dripping or olive oil |
| 1 1/2 |
oz |
Flour |
| 1 |
pt |
(scant) light stock |
INSTRUCTIONS
Prepare the meats in the usual way, removing all traces of fat, gristle and
membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub
or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with
the meats, onions and carrots in the flour (which should be well-seasoned)
and brown and seal, in batches, in sizzling hot frying pan barely filmed
with dripping or well-flavoured oil. Transfer to a flameproof casserole.
"Wash out" the frying pan with some of the stock and add it to the
casserole. Add the rest of the stock, 2 tablespoons juice from the jar of
pickled walnuts and the bay leaves. Season with salt and pepper and bring
to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3
hours until the meats are very tender and the gravy is deliciously rich.
Add the quartered or sliced walnuts to the beef. Check the stew for
seasoning and cook for about 15 minutes more before serving.
Source: Philippa Davenport in "Country Living" (British), January 1988.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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