Steak and Kidney Casserole Recipe

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

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Recipe Ingredients

Pre-heat oven to 180ºC.
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.
Transfer to a casserole dish.
Pour on the hot stock, cover and place in the oven for 1 hour.
Stir in the soup vegetable mix, cover again, and cook for a further 30 minutes.
Stir in the corn flour/milk paste to thicken the sauce. Serve.

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