Steak and kidney sasserole
High iron casserole
8 - 10
Serves
15 mins
Prep Time
6 hrs
Cook Time
Recipe author
Allyson Gofton
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.
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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Ingredients
2kg Quality Mark beef steak and kidney mix
2-3 onions
diced
250-300g button mushrooms
sliced
gravy powder
mixed with water to make 1/2 cup
3 cups beef stock
1 tsp black pepper
Cobblers
2 cups self-raising flour
2 tsp mustard powder
50g diced butter
1/4 cup parsley
finely chopped
2-3 sprigs fresh thyme
finely chopped
1/4 cup sage leaves
finely chopped
3/4 cup milk
Method
To Slow Cook Casserole
To Make Cobblers
1
Pre-warm the slow cooker on low while preparing the ingredients.
2
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.
3
Add extra oil to the pan and cook the onions until golden.
4
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.
5
Put the beef and kidneys, onions, mushrooms, gravy powder, stock or water, and pepper into the pre-warmed slow cooker.
6
Stir to mix and cover with the lid.
7
Cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender.
8
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.
9
Variation - Add 1 tablespoon curry powder and ¼ cup Worcestershire sauce for a flavour twist.
Nutrition Information per Serving (397g)
Organ meats are a good source of iron and zinc which contributes to a healthy immune system.
Energy
1884kJ (450 kcal)
Protein
50.3g
Total Fat
14.3g
Saturated Fat
7g
Carbs
28.3g
Dietary Fibre
g
Sodium
943mg
Iron
7.9mg
Zinc
10.2mg
Vitamin B12
26.1µg
