Steak and kidney is a winter favourite and whether it’s between sheets of pastry, topped with dumplings or just served over creamy mash, even those who profess not to like offal seem to be able to eat this warming dish. Even my mother who never ate any type of offal enjoyed a good steak and kidney pie!
JR had to go to the butcher to get the dog some bones, so I said to him to get some meat – I really gave no instructions so he came home with among other things marinated something (I never buy pre- marinated meat!) and steak and kidney mix.
Steak and kidney mix is quite handy – it saves you time as you don’t have to cut the meat.
In this version of steak and kidney stew I have given it a Tunisian twist by adding harissa, which spices it up a bit, then thew in chopped coriander at the end to give freshness.
Not Your Usual Steak & Kidney Stew
This could also be cooked in the oven if you prefer – after adding the stock and bringing to simmering, place in a preheated 160°C and cook for 1½-2 hours until beef is tender.
Remember, different brands of harissa vary in heat, so adjust the quantity according to the brand you are using and your taste.
1 large onion, sliced
oil of your choice
500g mushrooms, sliced
1 tbsp harissa paste or to taste
600g pre-cut beef steak and kidney mix
2 tbsp seasoned flour
2 cups beef stock
sea salt and freshly ground black pepper
1 Place onion and a good splash of oil in a saucepan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add mushrooms, mix well to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until mushrooms soften and give up their juices. Stir in harissa and cook for 1 minute.
3 Toss steak and kidney mix in flour to coat. Add to pan and mix well to combine. Add stock, cover, bring to simmering and
simmer, stirring occasionally, for 1½-2 hours or until beef is tender. Season to taste with a good grind of salt and black pepper. Serve with mashed potatoes or steamed rice or boiled pasta and a green vegetable of your choice or a salad of mixed leaves.
So tell me, do you like to give a twist to traditional favourites?
Where did the ingredients for this dish come from:
Steak & kidney mix: Mad Butcher – Hastings; Onion: Krismaw
Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Harissa: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients: oil, stock, flour, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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