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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

Preparation time


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

Preparation 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.

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