Zutaten für English Pub Beef Kidney Stew In Yorkshire Pudding Adopted
- Steak
- Veal Kidneys
- 1 cup (120g) all-purpose flour
- 2 tablespoons oil (for browning meat) + 2 tablespoons oil (for Yorkshire pudding)
- 1 large onion, chopped
- 8 oz (225g) sliced mushrooms
- Beef Broth
- Dry Red Wine
- 2 tablespoons tomato paste
- Worcestershire Sauce
- 1/2 teaspoon salt (for Yorkshire pudding batter) + Salt and pepper to taste (for seasoning)
- Pepper
- Tarragon
- Rosemary
- 1 cup (150g) diced carrots
- 2 large eggs
- 1 cup (240ml) milk
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Zubereitung von English Pub Beef Kidney Stew In Yorkshire Pudding Adopted
- **Prepare the Yorkshire Pudding Batter:** In a large bowl, whisk together 2 large eggs, 1 cup (240ml) milk, 1 cup (120g) all-purpose flour, and 1/2 teaspoon salt until smooth. Cover and refrigerate while preparing the stew.
- **Prepare the Stew:** Cut 1 lb (450g) beef steak and 1/2 lb (225g) beef kidneys into 1-inch cubes. Season generously with salt and pepper.
- **Brown the Meat:** Heat 2 tablespoons of oil in a large stockpot over medium-high heat. Brown the beef and kidneys in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- **Sauté Vegetables:** Add 1 large chopped onion to the pot and sauté until softened, about 5 minutes. Add 8 oz (225g) sliced mushrooms and cook for another 3-5 minutes.
- **Simmer the Stew:** Stir in 4 cups (950ml) beef broth, 1/2 cup (120ml) red wine, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1 bay leaf, and 1 cup (150g) diced carrots. Return the browned meat to the pot.
- **Slow Cook:** Bring the stew to a simmer, then reduce heat to low, cover, and cook for 2 hours, or until the beef and kidneys are very tender.
- **Assemble and Bake:** Preheat oven to 400°F (200°C). Heat 2 tablespoons of oil in a 6-8 cup oven-safe casserole dish. Pour the Yorkshire pudding batter into the hot dish.
- **Bake:** Carefully spoon the stew over the batter, leaving about 1 inch of space at the edge. Bake for 30-40 minutes, or until the Yorkshire pudding is puffed and golden brown, and the stew is bubbling.
- **Serve:** Serve the stew immediately, topped with mashed potatoes and your favorite greens.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
16g
Fat
52g
Carbs
13g
