Recipe: Steak & Kidney Casserole
This dish shows how versatile slow cooking can be. You can simply serve this casserole as is with plenty of mashed potatoes and vegetables. Or, serve as a cobbler, under a savoury scone topping, as pictured. Alternatively, serve with a mashed potato topping, browned off in the oven. This recipe is originally from the NZ Beef and Lamb website.
You can leave the kidney out if you prefer and just increase the amount of beef, however kidney adds a nutritious flavour kick to this recipe.
Basic Casserole Recipe
Prep without browning: 15 minutes
Prep with browning: 30 minutes
Cooking time: Low 6-7 hours, high 3-4 hours
2kg pre-cut Quality Mark beef steak and kidney mix
2-3 large onions, diced
250-300g mushrooms, sliced
½ cup beef-flavoured gravy powder
3 cups beef stock or water
½-1 tsp ground black pepper
Pre-warm the slow cooker on low while preparing the ingredients.
If wishing to brown the ingredients: Heat a good dash of oil in a frying pan and brown the steak and kidney mix, in small batches, over a high heat. Set aside. Add extra oil to the pan and cook the onions until golden. Stir 1 cup of stock or water into the pan and scrape the sediment off the base of the pan, as this adds lots of flavour.
Put the beef and kidneys, onions, mushrooms, gravy powder, stock or water, and pepper into the pre-warmed slow cooker. Stir to mix and cover with the lid. Cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender.
Oven Cooking Option:
Cook, covered in an ovenproof casserole dish in a pre-heated 1600C oven for two hours or until the meat is tender.
Add 1 Tbsp curry powder and ¼ cup Worcestershire sauce for a flavour twist.
Cobbler is an American expression used for a dish topped with a thick crust, very similar to a scone dough. The following recipe gives the basic casserole recipe a delicious boost.
1 quantity of Steak and Kidney Casserole recipe (above)
2 cups self-raising flour
2 tsp dry mustard powder
50g butter, diced
¼ cup chopped fresh herbs such as sage, parsley
¾ cup milk
Preheat the oven to 2200C. Place the Steak and Kidney Casserole into a large ovenproof dish, reheating if necessary until piping hot.
Sift the flour and mustard powder into a bowl. Use your fingertips to rub in the butter until the mixture looks like crumbs. Stir through the herbs and make a well in the centre.
Pour in the milk and stir quickly with a knife to make a soft dough. Turn out onto a lightly floured surface and knead lightly. Press out with floured hands to about 1.5-2cm thickness.
Cut into rounds or squares and place the pieces on top of the piping hot Steak and Kidney Casserole, preferably around the edges. Brush with milk to glaze if wished.
Bake in the preheated oven for about 15-20 minutes or until the scones are cooked.
Sprinkle the scones with a little grated cheese before baking.