Cold and windy and found kidneys and steak in the freezer
some spuds Potatoes laying around and a half bottle of red left over
from last night --------- plus two cans of Guinness
in back of cupboard what to do ?

Thus a quick google threw this up and as its warmer inside
and a music special is on
Cranked up the speakers and into the Kitchen

Plenty of Broccoli and Spinach in the garden and the first crop of
beans can be picked hence the need for something to go with the greens


Here we go

A great rendition of the old-fashioned filling that's normally steamed
in a pudding. This is my version which has tomato pasta sauce and red
wine in it, which gives it a fantastic flavour. If you can't find it
pre-packed, ask your local butcher for a mix of steak and kidney.

Recipe provided by:
Allrecipes
Ingredients

* 750g steak and kidney mix
* 1/4 cup (35g) plain flour, seasoned with salt and pepper
* 1 tbsp sesame oil
* 2 small brown onions, chopped
* 3 sprigs parsley, torn roughly
* 280ml tomato pasta sauce
* 125ml red wine
* 125ml water
* 2 cloves garlic, crushed
* 1 medium carrot, cut into 2cm pieces

Preparation method

1. Preheat oven to 180 degrees C.
2. Coat the steak and kidney mix with seasoned flour.
3. Heat the oil in a large frying pan; cook the onions until tender.
4. Remove from the heat, mix with meat and parsley in large
oven-proof casserole dish.
5. Pour pasta sauce on top of meat mix, then the wine, water,
garlic and carrot. Do NOT stir at this stage.
6. Cover with foil and place lid on top.
7. Cook in oven for 2 hours. Stirring half way through cooking
time. Remove from oven and stir well.
8. Serve immediately with mashed potato and steamed green veg.