Old Fashioned English Steak and Kidney with Dumplings Casserole

Ingredients

• 1 kg round -skirt - or stewing steak cut into cubes
• 4 lamb kidneys with cores removed
• 1 large onion
• 1/4 cup plain all purpose flour
• 1 cup of beef stock
• 1 tablespoon oil
• 20g butter
• DUMPLINGS
• 1 cup of plain flour
• I teaspoon baking powder
• 1/2 cup of chopped fresh parsley
• 1 egg lightly beaten
• 1/3 cup of milk

Instructions

Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.

Brown the rest of the meat in the remaining oil and butter. Remove from flame.

Add onions (and mushrooms if any) and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.

Cover the casserole and cook in low-to medium oven for 1 and 1/2 hours.

After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).

Sift the flour, baking soda and a pinch of salt into a mixing bowl

Stir the herbs through the mix and then make a well in the centre.

Add the combined (lightly beaten) egg and milk.

Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix.

Carefully remove the casserole from the oven and place it on a board on your kitchen bench.

Drop tablespoons of the dough evenly over the meat in the casserole.

Put the casserole lid back on and return to the oven for 20 minutes.

Take off the lid and cook for a further 5 - 10 minutes or until dumplings are golden.