Steak and kidney with dumplings

Steak and kidney with dumplings
Steak and kidney with dumplings Photo: Sahlan 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."


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


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.