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Lancashire Hot Pot

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Ingredients
  Beef chuck 1 1⁄2 Pound, cut in 1-inch cubes
  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 Medium, pared and sliced thin (Around 6 Cups)
  Onions 3 Large, sliced
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
Directions

Trim all fat from beef.
Halve kidneys; cut out tubes and white membrane, then cut kidneys into 1/2-inch cubes.
Shake meats, a few cubes at a time, with flour in a paper bag to coat well.
Dissolve bouillon cubes in boiling water in a 2-cup measure; stir in Worcestershire sauce.
Layer vegetables and meats into a 12-cup deep baking dish this way: Half of each of pota-toes, onions and meats, sprinkling each layer lightly with salt and pepper.
Repeat with remaining vegetables, meats, salt and pepper.
Pour bouillon mixture over; dot with butter or margarine; cover.
Bake in moderate oven (350°) 3 hours, or until beef is tender.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
8

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 445 Calories from Fat 183

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 232.2 mg77.4%

Sodium 863.8 mg36%

Total Carbohydrates 39 g12.8%

Dietary Fiber 5 g19.8%

Sugars 6.1 g

Protein 28 g56.3%

Vitamin A 4.8% Vitamin C 61%

Calcium 6.6% Iron 24.7%

*Based on a 2000 Calorie diet

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Lancashire Hot Pot Recipe