Steak and kidney casserole with carrots
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Lean casserole beef; about (5 oz) |
| 150 | grams | Lean kidney; trimmed of fat , |
| ; about (5 oz) | ||
| ½ | tablespoon | Plain flour |
| Salt and freshly ground black pepper | ||
| ½ | Brown onion | |
| ½ | tablespoon | Peanut or canola oil |
| 2 | Sprigs parsley; cut into several | |
| ; pieces | ||
| ½ | cup | Bottled Italian-style tomato sauce |
| 3 | tablespoons | Red wine |
| ½ | cup | Water |
| 1 | Clove garlic; crushed | |
| 2 | larges | Carrots; cut into bite-size |
| ; pieces | ||
Directions
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 180øC/350øF.
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; 2½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.