Free Recipe Steak And Kidney Casserole with Carrots
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Steak And Kidney Casserole with Carrots Recipe
150 g Lean casserole beef; about
-(5 oz)
150 g Lean kidney; trimmed of fat
-,
; about (5 oz)
1/2 tb Plain flour
Salt and freshly ground
-black pepper
1/2 Brown onion
1/2 tb Peanut or canola oil
2 Sprigs parsley; cut into
-several
; pieces
1/2 c Bottled Italian-style tomato
-sauce
3 tb Red wine
1/2 c Water
1 Clove garlic; crushed
2 lg Carrots; cut into bite-size
; pieces
Steak And Kidney Casserole with Carrots Preparation
Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix beef and kidney with flour, a little salt and black pepper. Preheat oven to 180oC/350oF. Dice onion finely. Heat oil in an ovenproof casserole dish and gently fry onion for about 5 minutes. Switch off heat and add beef, kidney and parsley. Add tomato sauce, wine, water and garlic without stirring. Place carrots on top without stirring in. Cover pan with a layer of foil then with a lid. Cook in preheated oven for about 2 hours. Stir together just before serving. It is lovely with mashed potato. Converted by MC_Buster. Per serving: 71 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Steak And Kidney Casserole with Carrots?
If you know a better Steak And Kidney Casserole with Carrots Recipe please comment below.