English Pub Beef & Kidney Stew In Yorkshire Pudding (Adopted

• 1 kg steak (I used the premixed steak and kidney pack from the supermarket butcher)
• 2 veal kidneys, cubed and trimmed
• 1/4 cup flour
• 4 tablespoons oil
• 1 medium onion, thinly sliced
• 125 g mushrooms, sliced
• 1 cup beef broth
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon tarragon
• 1/4 teaspoon rosemary
• 2 carrots, diced
• 2 eggs
• 1 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 2 tablespoons oil

1. Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
2. Beat 2 eggs in bowl.
3. Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
4. For the Stew.
5. Coat steak and kidneys with flour.
6. Brown several pieces at a time in oil in stock pot; remove. Saute onion in pan drippings until tender.
7. Add mushrooms.
8. Cok for several minutes longer.
9. Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
10. Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
11. Preheat oven to 200u0b0C.
12. Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
13. Serve with mashed potatoes and greens.

kidney pack, veal kidneys, flour, oil, onion, mushrooms, beef broth, red wine, tomato paste, worcestershire sauce, salt, pepper, tarragon, rosemary, carrots, eggs, milk, flour, salt, oil

Taken from www.food.com/recipe/english-pub-beef-kidney-stew-in-yorkshire-pudding-adopted-605 (may not work)