Steak & Kidney Casserole
Delicious Steak Casserole Recipe
8 - 10
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. 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.
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2kg Quality Mark beef steak and kidney mix
250-300g button mushrooms
mixed with water to make 1/2 cup
3 cups beef stock
1 tsp black pepper
2 cups self-raising flour
2 tsp mustard powder
50g diced butter
1/4 cup parsley
2-3 sprigs fresh thyme
1/4 cup sage leaves
3/4 cup milk
To Slow Cook Casserole
To Make Cobblers
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 160C oven for two hours or until the meat is tender.
Variation - Add 1 tablespoon curry powder and ¼ cup Worcestershire sauce for a flavour twist.
Nutrition Information per Serving (397g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)