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Steak and kidney with dumplings

Mary Melville

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Steak and kidney with dumplings
Steak and kidney with dumplingsSahlan Hayes

Melville's steak-and-kidney dumplings are renowned. "It's very, very popular with some people," she says. "People either like it or they don't."

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Ingredients

  • 1kg chuck steak, diced

  • 2 lambs kidneys, diced

  • 1 onion, chopped

  • Salt, pepper

  • 2 cups beef stock

  • 2 tsp worcestershire sauce

  • 2 tbsp plain flour

  • 2 cups self-raising flour

  • Pinch salt

  • 30g butter, softened

  • 3/4 cup water

Method

  1. Place steak, kidney and onion in saucepan and season. Cover with stock (add more liquid if necessary) and add worcestershire sauce. Simmer 2 hours. After 90 minutes, mix plain flour with 4 tbsp water to a paste then stir into the meat and thicken slightly. To make dumplings, mix self-raising flour, butter, salt and water into a dough. Shape into dumplings the size of a dessertspoon and place on the top of the simmering meat mixture, covered, for the last 10 minutes of cooking.

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