Title: Steak And Kidney Casserole with Carrots
Categories: Gabriel's, Gate
Yield: 2 servings

150 g Lean casserole beef; about
-(5 oz)
150 g Lean kidney; trimmed of fat
-,
; about (5 oz)
1/2 tb Plain flour
Salt and freshly ground
-black pepper
1/2 Brown onion
1/2 tb Peanut or canola oil
2 Sprigs parsley; cut into
-several
; pieces
1/2 c Bottled Italian-style tomato
-sauce
3 tb Red wine
1/2 c Water
1 Clove garlic; crushed
2 lg Carrots; cut into bite-size
; pieces

Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix
beef and kidney with flour, a little salt and black pepper.

Preheat oven to 180øC/350øF.

Dice onion finely.

Heat oil in an ovenproof casserole dish and gently fry onion for about 5
minutes. Switch off heat and add beef, kidney and parsley.

Add tomato sauce, wine, water and garlic without stirring. Place carrots on
top without stirring in. Cover pan with a layer of foil then with a lid.

Cook in preheated oven for about 2 hours.

Stir together just before serving. It is lovely with mashed potato.

Converted by MC_Buster.

Per serving: 71 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.