Steak and Kidney Casserole with Sage Dumplings

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Makes 60, scale as needed.

Ingredients

Amount	Measure	Name
4.5	kg	Diced Blade Steak
1.5	kg	Diced Beef Kidney
240	g	White Wings Plain Flour
100	mL	Olive Oil
60	each	Pickling Onions
200	mL	Praise Tangy Tomato Dressing
50	g	Garlic
1	L	Chicken Stock
3	g	Bay Leaves
3	kg	Small Baby Carrots
3	kg	Green Beans
660	g	White Wings Self Raising Flour
150	g	Grated Parmesan Cheese
50	g	Fresh Sage
500	g	Butter
1.5	L	Milk or Butter Milk

Method

Step 1

Preheat your oven to 160 degrees, moderately slow.

Step 2

Dice your steak and kidney into cubes, roughly 2cm x 2cm.

Step 3

Dust steak and kidney in White Wings Plain Flour, shake off excess. Heat half of the olive oil on a medium heat and brown the steak and kidney in batches, and move to another dish.

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Step 4

Slice your onions and cook in the same pan with the remaining oil and garlic, stirring occasionally until golden brown.

Step 5

Return beef to the pan, and add the chicken stock and bring to the boil.

Step 6

Cook uncovered for two hours, until the steak and kidney starts to tenderise.

Increase the oven to 200 degrees.

Step 7

Roughly chop one third of the baby carrots and add to the mix, stirring through the Praise Tangy Tomato Dressing. Cook uncovered for a further 40 minutes, until beef is very tender and sauce thickens.

Step 8

Place the mix onto a baking dish, mixing through additional Tangy Tomato Dressing to taste. Set aside to wait for the dumplings.

Step 9

Sift the White Wings Self Raising Flour into a bowl and add the grated Parmesan cheese and finely chop the sage.

Step 10

Rub in the butter cubes with your fingers, until the mix resembles breadcrumbs. Season to taste. Add your milk slowly and use a palette knife to mix quickly into a sticky dough.