A warming casserole dish that can also be turned into a pie. Delicious and easy to make too.
- 900g (2lb) lean braising or stewing steak, diced
- 225g (8oz) lamb or beef kidney, trimmed and chopped
- 30ml (2tbsp) seasoned flour
- 2-3tbsp (30-45ml) oil
- 225g (8oz) button onions
- 600ml (1pt) beef stock
- 1 bay leaf
- 2tsp cornflour
- 225g (8oz) mushrooms, wiped and halved
- 4 slices French bread
- 1tbsp wholegrain mustard
- Steamed green beans, to serve
Preheat the oven to 170ºC/325ºF/gas mark 3. Toss the steak and kidney in the seasoned flour. Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary. Using a slotted spoon, transfer the meat to a casserole dish.
Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf. Bring to the boil then pour over the meat. Cover tightly and cook for 1hr 30 mins – 2 hrs until the meat’s almost tender.
Blend the cornflour with 30ml (2tbsp) water and stir into the casserole. Add the mushrooms and return to the oven for 20 mins.
Spread the slices of French bread with the mustard. Uncover the casserole and sit the rounds of bread on top of the meat. Cook, uncovered, for a further 10 mins until the toasts are crisp. Serve with steamed green beans, if liked.
Top tip for making Steak and kidney casserole with mustard toasts
This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 200?dm;C/400?dm;F/gas mark 6 for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy.