Steak and Kidney Casserole

Steak and kidney, Old Brown sherry and cubed butternut make this a casserole that's perfect for a cold winter's evening.

Difficulty

Prep Time

10 minutes

Cooking Time

2 hours

Serves

Serves: 5-6
Print Recipe

Ingredients

  • 10 ml SPAR olive oil
  • +-675g cubed steak and kidney mix
  • 1 medium onion, coarsely chopped
  • salt and freshly ground pepper
  • 100 ml Old Brown sherry (4 tots)
  • 2 ml dried thyme
  • 125 ml hot beef stock (prepared with 1/2 stock cube)
  • 600g punnet FRESHLINE Butternut Soup Mix
  • 75 ml SPAR MILK mixed with 25 ml corn flour

Method

  1. Pre-heat oven to 180ºC.
  2. Lightly brown the meat and onion together in heated oil in a pot. Season to taste and pour on the sherry and thyme. Bring to the boil.
  3. Transfer to a casserole dish.
  4. Pour on the hot stock, cover and place in the oven for 1 hour.
  5. Stir in the soup vegetable mix, cover again, and cook for a further 30 minutes.
  6. Stir in the corn flour/milk paste to thicken the sauce. Serve.

Hints & Tips

For those not wanting to use alcohol in cooking, substitute sherry with the juice and grated rind of a freshly squeezed orange

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