Beef Steak & Kidney 500g

Energy KCAL/kj: 196/819
Protein: 17.9g
Salt: 0.22g
Fat: 13.9g (saturates): 6.2g
Carbohydrates: (sugars):
Fibre:

Most popular cooked as a pie. Toss the beef and kidney pieces in flour seasoned with salt and pepper until well coated.Heat the oil in a large pot over medium-high heat. Sear the beef and kidneys in batches until browned on all sides. Remove from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until softened and starting to brown, about 5-7 minutes. Pour in the red wine (if using) and beef broth. Return the meat to the pot. Add the bay leaf and any fresh herbs you're using. Bring the liquid to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook slowly for about 2 hours, or until the meat is tender. Preheat your oven to 190°C. Transfer the meat and sauce into a pie dish. Roll out the puff pastry and place it over the filling, trimming any excess. Press the edges to seal and cut a few slits in the top to allow steam to escape. Brush the pastry with the beaten egg for a golden finish. Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and crisp. Let the pie rest for a few minutes before serving. Cooking appliances vary in performance, these are guidelines only.