You are here

Lancashire Hot Pot

Anonymous's picture
Anonymous (not verified)
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

Rate It

Your rating: None
4.126665
Average: 4.1 (15 votes)