Steak and Kidney

By the nature of things, it is easier to do this one in one large quantity, rather than try to do sufficient for two people at a time. It is a meal that freezes well, so I prepare a big pot as below, which yields twelve servings and which I pack down into six pottles, each of which is enough for a meal for two. This gives me dinner for two tonight and the rest can be put in the freezer for later.


3 ox kidneys.

1 ½ kg diced beef.

¼ cup olive oil.

6 medium onions, chopped.

1 good stick celery, finely chopped.

Salt and pepper.

4-6 tablespoons cornflour.


Remove the cores from the kidneys and dice the meat. Mix with the diced beef and set aside. Heat the oil in a sauté pan and add the onion, salt and pepper. Cook, stirring from time to time, until the onion begins to caramelise. Add a dash of water to deglaze the pan and stir in the celery and the meat until thoroughly mixed with the onion. Cover and allow to come to the boil.

Reduce the heat until the mixture is just bubbling and cook for two hours, stirring from time to time. At the end of the two hours, quench the cornflour in a little cold water and stir into the mixture. Allow to cook for another four or five minutes until thickened. Serve with potatoes and green vegetables.

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