Serves 4-6
Ingredients
1.15 kg prepared steak and kidney
2 level tablespoons beef dripping (juices from the roasting pan)
2 large onions, peeled and cut into 1 cm pieces
40 g plain flour
1 teaspoon Worcestershire sauce
1 level tablespoon ketchup
good sprig fresh thyme
2 bay leaves
570 ml Beef Stock
salt and freshly milled black pepper
For the dumplings:
175 g self-raising flour
3 level tablespoons chopped fresh parsley
75 g shredded suet (raw beef or mutton fat, the hard fat found around the loins and kidneys)
salt and freshly milled black pepper
Preheat the oven to 140C
Melt 1 tablespoon of beef dripping in a large, solid frying pan. As soon as the fat is really hot pat the cubes of meat with kitchen paper and add the meat, just a few cubes at a time, so as not to crowd the pan, adding them to the casserole as you go.
After the meat is browned, add a little more dripping and do exactly the same with the kidney. When these have joined the meat, keeping the heat high, brown the onions, turning and moving them until they are all nicely browned at the. Then add the onions to the rest of the ingredients, give it a good seasoning, then add the flour and stir with a wooden spoon until the flour has been absorbed into the meat juices.
Add the Worcestershire sauce, ketchup, thyme and bay leaves, followed by the Brown Beef Stock. Stir well, bring everything up to a gentle simmer and place a lid on the casserole, using a layer of foil if you need to, to make a tight fit. Now place the casserole in the pre-heated oven, on the centre shelf, and leave it there for 2½ hours.
After that, take the casserole out of the oven, raise the temperature to 200°C and pop the baking or pie dish in to pre-heat.
Quickly make the dumplings by sifting the flour into a bowl, stirring in the parsley and suet and a good seasoning of salt and pepper, then sprinkle in some cold water – start with 6 tablespoons, but add enough to make a soft dough that will leave the bowl clean. Divide the dough into 12 small pieces and just roll each one between your palms into a dumpling shape.
Now spoon the steak and kidney into the pre-heated pie dish or baking dish, then pop the dumplings on top and place the whole lot in the oven on a high shelf for 25-30 minutes or until the dumplings are cooked underneath and brown and crunchy on top. If the casserole you're using is a shallow one, you can dispense with the baking dish and pop the dumplings straight in.
