A popular combination which, with the whole potatoes added towards the end. makes a traditional all-in-one dish for cold-weather eating. Serve with wedges of cooked cabbage.
1lb (450g) chuck steak
4 to 6 lambs’ kidneys
1 oz (25g) flour mixed with 2 rounded teaspoons mustard
powder and 2 teaspoons salt
2 oz (50g) margarine or drippling
6oz (175g) onions, chopped
2 small swedes, quartered
4 small carrots, quartered
1/2 pint (275ml) beef stock
1 heaped tablespoon chopped parsley
4 oz (125g) trimmed mushrooms, sliced
1 lb (450g) potatoes, quartered
Wash and dry steak. Cut into 1 inch (2 1/2cm) cubes. Peel kidneys then halve, core and dice. Toss both steak and kidney in flour mixture until all the pieces are well coated.
Heat margarine or dripping in pan. Add onions. Fry until pale gold. Add beef and kidney cubes. Fry, turning, until well sealed and brown.
Mix in swedes and carrots. Pour stock into pan then add parsley. Bring to boil, stirring. Lower heat and cover. Simmer for 1 1/2 hours or until beef is just tender.
Stir in mushrooms. Arrange potatoes on top of meat mixture. Cover. Continue to cook for a further 20 to 25 minutes or until potatoes are soft.