Steak and kidney with dumplings

all details

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."

Steak and kidney with dumplings
Photo: Sahlan Hayes

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

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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  • Main Ingredients - Beef
  • Cuisine - British
  • Course - Lunch

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