Steak & Kidney Sponge
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Steak & Kidney Sponge
Last updated 6/12/2012 1:24:45 AM. Recipe ID 58440. Report a problem with this recipe.
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      Title: Steak & kidney sponge
 Categories: Meats
      Yield: 4 Servings
           Stephen Ceideburg
      3 tb Flour
           Salt and pepper to taste
      1    Floured steak
      1    Floured kidney
      1    Onion, diced
      1 tb Worcestershire sauce
      2 tb Dry sherry
           Beef stock
      1 tb Butter
      2    Eggs
     50 ml Milk
    200 g  Self-raising flour
  This is the no-fuss version great-grandma probably made on washing
  day when she hadn't the time to fiddle with pastry or pudding-making.
  Though the dish spends a long time in the oven looking after itself,
  it takes no time at all to make.
  Put three tablespoons of plain flour seasoned with salt and pepper in
  a plastic bag and shake to coat with flour. Transfer the floured
  steak and kidney to a large casserole with a lid and mix in one
  onion, diced. Over the top pour 1 tablespoon Worces- tershire sauce,
  2 tablespoons dry sherry and sufficient beef stock to reach the top
  of the meat. Cover the casserole and bake in a slow oven (140 degrees
  C) for
        3    hours.
  Cream 1 tablespoon softened butter or margarine, add 2 eggs and 50 mL
  milk and dredge in 220 g self-raising flour. Mix to a soft dough,
  turn out onto a floury surface and with floury hands pat out to the
  same dimensions as the interior of the casserole. Place the sponge
  dough on top of the steak and kidney, press well around the sides of
  the casserole and cook for a further half hour with the lid on. Cut
  the sponge into wedges and serve on top of generous amounts of steak
  and kidney.
  Posted by Stephen Ceideburg
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/22/93. Courtesy Mark Herron.

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Recipe ID 58440 (Apr 03, 2005)

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