Steak and Kidney Hotpot

Name: Steak and Kidney Hotpot
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6
Cuisine: South African
Ingredients: 650 g beef chuck, cubed; 200 g lamb kidneys, cleaned and quartered; 30 ml flour; 50 g (1 sachet) Knorr minestrone soup; 60 ml cooking oil; 1 medium-sized onion, sliced; 2 carrots, diced; 2 stick celery, chopped; 500 ml water; 200 g button mushrooms, sliced; 1 ml salt to taste; 1 ml Robertsons black pepper to season; 15 ml Worcestershire sauce; 5 ml Robertsons thyme

6 People
125 min.
easy

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

Ingredients

650 g beef chuck, cubed
200 g lamb kidneys, cleaned and quartered
30 ml flour
50 g (1 sachet) Knorr minestrone soup
60 ml cooking oil
1 medium-sized onion, sliced
2 carrots, diced
2 stick celery, chopped
500 ml water
200 g button mushrooms, sliced
1 ml salt to taste
1 ml Robertsons black pepper to season
15 ml Worcestershire sauce
5 ml Robertsons thyme

Cooking Method

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.