Steak and Kidney Casserole With Mustard Toasts

• 2 lbs lean braising steak, diced
• 8 ounces lambs kidneys or 8 ounces beef kidneys, trimmed and chopped
• 2 tablespoons seasoned flour
• 2 -3 tablespoons oil
• 8 ounces baby onions
• 2 12 cups beef stock
• 1 bay leaf
• 2 teaspoons cornstarch
• 8 ounces mushrooms, wiped and halved
• 4 slices French bread
• 1 tablespoon coarse grain mustard

1. Preheat the oven to 325 degrees F. Toss the steak and kidney in the seasoned flour.
2. Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary.
3. Using a slotted spoon, transfer the meat to a casserole dish.
4. Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf.
5. Bring to the boil then pour over the meat.
6. Cover tightly and cook for 1hr 30 mins - 2 hrs until the meat's almost tender.
7. Blend the cornstarch with 2tbsp water and stir into the casserole.
8. Add the mushrooms and return to the oven for 20 minutes
9. Spread the slices of French bread with the mustard.
10. Uncover the casserole and sit the rounds of bread on top of the meat.
11. Cook, uncovered, for a further 10 mins until the toasts are crisp.
12. Serve with steamed green beans, if liked.

lean braising steak, lambs kidneys, flour, oil, onions, beef stock, bay leaf, cornstarch, mushrooms, bread, coarse grain mustard

Taken from www.food.com/recipe/steak-and-kidney-casserole-with-mustard-toasts-342526 (may not work)