Steak And Kidney Pots

• 2 lbs chuck steak, trimmed and cubed
• 4 None lamb kidneys, trimmed and chopped
• 1 None onion, chopped
• 1 clove garlic, crushed
• 1 tbsp flour
• 1 cup beef stock
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley
• 4 sheets phyllo dough
• None None Mashed potato, to serve

1. Spray a large skillet with no stick cooking spray and heat on high. Cook steak and kidneys for 3-4 mins, until browned. Add onion and garlic, and saute for 5 mins, until tender.
2. Stir in flour and cook for 1 min. Stir in stock, 1/2 cup water, tomato paste and Worcestershire sauce. Bring to a boil. Reduce heat to low; simmer for 1 hour, covered, until meat is tender. Mix in parsley. Cool.
3. Preheat the oven to 350u0b0F. Spoon cooled filling into four 1-cup ramekins. Spray each phyllo sheet with cooking spray and fold in half. Scrunch and place over filling. Bake for 15-20 mins. Serve with mashed potato.

chuck steak, lamb kidneys, onion, clove garlic, flour, beef stock, tomato, worcestershire sauce, parsley, phyllo, potato

Taken from recipes-plus.com/api/v2.0/recipes/33752 (may not work)