1. Make Yorkshire Pudding first and let rest in fridge while stew is cooking. 2. Beat 2 eggs in bowl. 3. Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth. 4. For the Stew. 5. Coat steak and kidneys with flour. 6. Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender. 7. Add mushrooms. 8. Cok for several minutes longer. 9. Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan. 10. Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly). 11. Preheat oven to 200°C. 12. Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown. 13. Serve with mashed potatoes and greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
