Steak and kidney casserole with carrots

2 servings

Ingredients

Quantity Ingredient
150 grams Lean casserole beef; about (5 oz)
150 grams Lean kidney; trimmed of fat ,
; about (5 oz)
½ tablespoon Plain flour
Salt and freshly ground black pepper
½ Brown onion
½ tablespoon Peanut or canola oil
2 Sprigs parsley; cut into several
; pieces
½ cup Bottled Italian-style tomato sauce
3 tablespoons Red wine
½ cup Water
1 Clove garlic; crushed
2 larges Carrots; cut into bite-size
; pieces

Directions

Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix beef and kidney with flour, a little salt and black pepper.

Preheat oven to 180øC/350øF.

Dice onion finely.

Heat oil in an ovenproof casserole dish and gently fry onion for about 5 minutes. Switch off heat and add beef, kidney and parsley.

Add tomato sauce, wine, water and garlic without stirring. Place carrots on top without stirring in. Cover pan with a layer of foil then with a lid.

Cook in preheated oven for about 2 hours.

Stir together just before serving. It is lovely with mashed potato.

Converted by MC_Buster.

Per serving: 71 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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