Steak and Kidney Hotpot

Steak and Kidney Hotpot

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If you love the classic combination of steak and kidney then you are sure to enjoy this old time favourite hotpot

  • Recipe serves6
  • Preparation time30 minutes
  • Cooking time95 minutes


  • 650 g beef chuck, cubed
  • 200 g lamb kidneys, cleaned and quartered
  • 30ml flour
  • 1 packet KNORR Minestrone Soup
  • 60ml cooking oil
  • 1 onion, sliced
  • 2 carrots, diced
  • 2 stick celery, chopped
  • 500ml water
  • 200 g button mushrooms, sliced
  • Salt and pepper to taste
  • 15ml Worcestershire sauce
  • 5ml Robertsons Thyme


  • Coat steak and kidneys with a mixture of flour and KNORR Minestrone Soup. Reserve excess mixture.
  • In a large pan, heat oil and fry steak until well browned. Remove and set aside.
  • Fry kidneys for 2 minutes on each side. Remove and set aside.
  • Fry onion, carrots and celery until soft.
  • Gradually pour in the water and bring to the boil.
  • Add mushrooms, Worcestershire sauce and Robertsons Thyme. Season and simmer for 10 minutes.
  • Return meat to pan and simmer for 50 minutes.
  • Mix the excess KNORR Minestrone Soup with a little water to form a smooth paste and stir into the stew. Simmer for 10 minutes and allow to thicken.
  • Serve with pap.