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Lancashire Hot Pot

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Ingredients
  Beef chuck 1 1⁄2 Pound, cubed
  Veal kidneys 2
  All purpose flour 1⁄4 Cup (4 tbs), unsifted
  Beef bouillon cubes 2
  Boiling water 2 Cup (32 tbs)
  Worcestershire sauce 1 Teaspoon
  Potatoes 6 , pared and sliced thin
  Onions 3 Large, sliced
  Pepper 1⁄4 Teaspoon
  Butter/Butter margarine 2 Tablespoon
Directions

GETTING READY
1. Trim the fat away from the beef, halve the kidneys, cut the tubes and white membrane out and cut into 1/2" cubes

MAKING
2. In a paper bag filled with flour, add the meats and shake well to coat
3. In a two cup measure, add boiling water and dissolve the bouillon cubes in it; add in Worcestershire sauce
4. In a twelve cup, deep baking dish, layer the vegetables in the order - half of each of the potatoes, onions and meat and sprinkle salt and pepper over each layer
5. repeat the layers of vegetables, meat, salt and pepper, pour bouillon mixture on top, dot with butter and bake with the lid at 350°F for three hours

SERVING
6. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes
Servings: 
4

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