Beef And Kidney Casserole, With Unusual Seasonings

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 lb beef, chunks (preferable tender meat, about 820 g)
• 3/4 lb lambs kidney, cut into chunks (or use 1 3/4 lb beef, about 820g)
• 4 tablespoons flour (60ml)
• seasoning, of your choice added to the flour
• 1 onion, large, chopped (preferably red onion)
• 4 garlic cloves, chopped, crushed
• 1 tablespoon worcestershire sauce
• 1 cup beer (250 ml, and in the us you can use a little more than a cup)
• 3/4 cup green olives, drained, pitted (200 ml)
• 1 tablespoon lemon zest, roughly grated
• 6 anchovy fillets
• 2 teaspoons olive oil
• 4 tablespoons capers, chopped
• handful chopped parsley

Recipe

• 1 preheat oven to 350 deg f/180 deg c, but you might want a lower heat for convection ovens.
• 2 if using lamb kidneys, make sure the kidneys are clean and the outer "skin" have been peeled of. cut each kidney into 2 - 3 chunks and remove the tough bit.
• 3 use a tender meat such as rump steak, and cut into larger-than-bite-size chunks.
• 4 mix your choice of seasoning salt (about 2 heaped tablespoons) into the flour. roll the meat chunks in flour.
• 5 peel and roughly chop the onion, and prepare the garlic.
• 6 put the meats, onion and garlic into a casserole dish, and sprinkle over the worcestershire sauce, and add the chopped onion.
• 7 pour over the cup (or slightly more) of beer.
• 8 cover lightly with foil, and bake for about 1 1/2 hours.
• 9 drain and keep the olives ready, as well as the lemon zest. in the meantime, cook brown rice and a veggie to serve, and prepare the following.
• 10 fry the 6 anchovy fillets in the oil (which should merely be rubbed into the bottom of a small pan). the anchovy will disintegrate. add the chopped capers, and stir it all together until you have a sort of paste.
• 11 add the olives and lemon zest to the casserole in the oven about 10 minutes before you take it out.
• 12 take out the casserole when ready, and drop in bits of the anchovy-caper mixture, stir in, and sprinkle over the parsley.
• 13 serve with rice and a green vegetable.
• 14 * do not add salt to this dish unless it's needed when finished. anchovies and capers are salty.