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Eversfield Organic Steak and Kidney Hotpot


Ingredients

  • 2 tablespoons dripping/oil
  • 1 large onion, peeled and chopped
  • 1 oz plain flour
  • 2 teaspoons mustard (English)
  • 2 teaspoons salt
  • 1 Ib organic stewing steak- 1 inch dice
  • 8 organic lamb kidneys peeled and quartered
  • 2 small swedes, peeled and diced
  • 4 carrots, peeled and diced
  • Half pint beer
  • 4 oz mushrooms, washed
  • Chopped parsley

Method

Heat the oil in a large casserole dish. Fry onions until soft. Place flour, mustard, salt and pepper in a bowl and mix well. Toss the meat and kidneys in flour, add to the saccerole and brown on all sides.

Stir in the remaining flour mix. Add swedes, carrots and beer and mix well.

Cover and simmer for 1 and half hours.

10 minutes before serving, add mushrooms and parsley.

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016