Steak And Kidney Stew
|Boneless beef shin||2 Pound|
|Thyme sprig||1 Small|
|Beef kidneys/2 sheep kidneys||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
|Onions||2 , sliced|
|Water||1 Cup (16 tbs)|
Cut the meat in large cubes.
Slice the kidney.
Toss the meat, kidney, and onion in the seasoned flour.
Put into a casserole with the thyme and parsley.
Cover the lot with a piece of aluminum foil, which you press down over the stew.
Now put on a tight lid and cook in a moderate oven (300°) for 1 1/2 hours.
Add the oysters, stir the stew, and cook for a further hour at 250°.
If the stew is too thick you can add a little boiling water.
Remove the thyme and dust the stew with chopped parsley before serving.
Nice with boiled baby carrots or peas.