|
2
12
12
9
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2
2
2
-----
3
1/4
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1
1
2
1/2
1/2
------
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#
oz
oz
oz
---
---
T
c
---
c
c
T
T
t
---
|
Beef (1)
Kidneys (2)
Mushrooms (3)
Onions
-- Herbs
Parsley sprig
Thyme sprig
Bay Leaf
-- Frying
Tallow or Oil
Flour, all-purp
-- Finish
Brown Ale
Beef Stock
Worcestershire
Salt
Pepper
-- Serve With
Potatoes
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Do-Ahead - (5+ hrs - 20 min work)
- If not on hand, prepare Beef Stock. For details see our
Soup / Broth page.
Prep - (45 min)
- Trim BEEF of excess fat and cut into cubes about 1 inch
on a side.
- Core KIDNEYS and cut into about 1 inch chunks.
- Cut MUSHROOMS into large bite size chunks (they will shrink).
- Quarter ONIONS lengthwise and slice thin crosswise.
- Tie HERBS together for easy removal.
Run - (2-1/4 hrs)
- Heat Tallow or Oil in a sauté (3-1/2 quart) or
other heavy bottomed coverable vessel. Fry Beef, in 3 batches,
tumbling until lightly browned. Set aside.
- Fry Kedneys same as the Beef. Add a little oil if needed.
- Return Beef to the pan, along with Onions and
Mushooms. Fry tumbling over medium heat until Mushrooms have
lost much of their liquid, around 5 minutes.
- Scatter Flour over the Meats and stir in until well distributed.
Cook 2 minutes more.
- Stir in Herbs and all Finish items. Bring to a boil,
cover, and set to a simmer over low heat for at least 1-1/2 hours. Stir
fairly often and scrape the pan so flour doesn't cake there.
Options: At this point you could deglaze the pan with the liquids
and finish in a Slow Cooker for a few hours until Beef is tender. The
English would finish it in a 300°F/150°C oven for 2-1/2 hours
or more.
- Adjust liquid as needed so you have a nice sauce.
- Serve hot with Potatoes or Dumplings.
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