Steak & Kidney with herb Dumplings
Ingredients
750 g stewing steak OR chuck
3 sheep kidneys OR 250 g ox kidney
oil for frying
2 large onions, chopped
30 ml cake flour
3 ml ground allspice
2 bay leaves
375 ml beef stock
30 ml Worcestershire sauce
salt, freshly ground black pepper
Maggi liquid seasoning
1 potato, cubed
DUMPLINGS
300 g (500 ml) cake flour
5 ml salt
15 ml baking powder
80 g butter
10 ml dried mixed herbs
3 ml dry mustard
50 g (125 ml) grated Cheddar cheese
1 egg PLUS
200 ml water
3 sheep kidneys OR 250 g ox kidney
oil for frying
2 large onions, chopped
30 ml cake flour
3 ml ground allspice
2 bay leaves
375 ml beef stock
30 ml Worcestershire sauce
salt, freshly ground black pepper
Maggi liquid seasoning
1 potato, cubed
DUMPLINGS
300 g (500 ml) cake flour
5 ml salt
15 ml baking powder
80 g butter
10 ml dried mixed herbs
3 ml dry mustard
50 g (125 ml) grated Cheddar cheese
1 egg PLUS
200 ml water
Methods/steps
Brown meat in oil
Remove from pan
Saut? onions until soft
Add flour and cook until nut brown in colour
Replace meat
Add remaining ingredients and simmer until meat is tender
When almost ready to serve, drop spoonfuls of dumplings on top of the stew and steam with lid on for a further 30 minutes
Serve immediately
NOTE - If left to stand the dumplings absorb the liquid and the stew becomes dry
DUMPLINGS
Sift flour, salt and baking powder
Rub in butter
Add remaining dry ingredients and cut in liquid
Drop spoonfuls onto stew
Remove from pan
Saut? onions until soft
Add flour and cook until nut brown in colour
Replace meat
Add remaining ingredients and simmer until meat is tender
When almost ready to serve, drop spoonfuls of dumplings on top of the stew and steam with lid on for a further 30 minutes
Serve immediately
NOTE - If left to stand the dumplings absorb the liquid and the stew becomes dry
DUMPLINGS
Sift flour, salt and baking powder
Rub in butter
Add remaining dry ingredients and cut in liquid
Drop spoonfuls onto stew
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