INGREDIENTS

INSTRUCTIONS

This is the no-fuss version great-grandma probably made on washing  day
when she hadn't the time to fiddle with pastry or pudding-making.
Though the dish spends a long time in the oven looking after itself,
it takes no time at all to make.  Put three tablespoons of plain flour
seasoned with salt and pepper in  a plastic bag and shake to coat with
flour. Transfer the floured  steak and kidney to a large casserole with
a lid and mix in one  onion, diced. Over the top pour 1 tablespoon
Worces- tershire sauce,  2 tablespoons dry sherry and sufficient beef
stock to reach the top  of the meat. Cover the casserole and bake in a
slow oven (140 degrees  C) for 3 hours.  Cream 1 tablespoon softened
butter or margarine, add 2 eggs and 50 mL  milk and dredge in 220 g
self-raising flour. Mix to a soft dough,  turn out onto a floury
surface and with floury hands pat out to the  same dimensions as the
interior of the casserole. Place the sponge  dough on top of the steak
and kidney, press well around the sides of  the casserole and cook for
a further half hour with the lid on. Cut  the sponge into wedges and
serve on top of generous amounts of steak  and kidney.  Posted by
Stephen Ceideburg  From an article by Meryl Constance in The Sydney
Morning Herald,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 100.6mg
Sodium: 79.3mg
Potassium: 126.8mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 1.8g
Protein: 4.1g