- 250g lambs kidneys
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 kg gravy beef, cut into 2-3 cm chunks
- 2 cups stock
- 1/3 cup plain flour
- 1/2 cup water
- 1 tablespoon worcestershire sauce
Remove fatty core from kidneys and chop into small pieces. Heat oil over a medium heat in a large saucepan and gently cook onions, celery and carrot until tender. Increase heat to high and add beef and kidneys, toss to brown.
Add stock and bring to the boil, reduce heat to a simmer and cook, covered for 1 1/2 hours or until meat is tender. Mix flour with water and worcestershire sauce, add to beef, increasing heat and stirring until mixture boils and thickens.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.