Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:05 AM
- Messages
- 16,220
Ingredients
- 500 gm beef topside, cut into 25 mm cubes
- 200 gm kidney, roughly chopped
- 3 tblsp flour
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic, pureed
- 1 bay leaf
- ½ tsp paprika
- 1 tsp Worcestershire sauce
- 1 onion, chopped (200 gm)
- 250 ml beef stock
- 350 gm potatoes, cubed 25mm
- 1 large carrot, sliced (150 gm)
- Pre-made puff pastry or roti
Method
- Place the beef and kidney in a large pot (I used a slow cooker but it was not very successful).
- In a small jug mix together the flour, salt, and pepper; pour over meat, and stir to coat the meat with flour mixture.
- Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes and carrots.
- Cover, bring to the boil and simmer on a low heat for about 90 minutes or until the potatoes are cooked.
- Transfer to a casserole and lay over the puff pastry lid
- Grill until the pastry expands and colours.
[The dish is very peppery. Unless you are a pepper head or from New Zealand (e.g. rascal) I suggest you may wish to reduce the quantity of pepper]
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