Slice each kidney in half; and trim away all of the white bits from the inside. Discard white bits, cut the kidney meat into ½-3/4″ chunks. Place prepared kidney meat in a strainer, rinse well for 2 minutes. Drain, set in a bowl, cover with milk. Cover with plastic wrap, set it in the fridge while you start the stew:. Instructions. Cut steak and kidney into pieces and roll in flour ( this will make your gravy) Brown the steak and kidney ( you can leave this out but I find it intensifies the flavour) Place all remaining ingredients into slow cooker. 6 hours low and then 2 hours on high.
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Transfer the browned meat to a slow-cooker. 14 ounce / 400 grams stewing steak or topside, 2 tablespoons sunflower or canola oil, 1 tablespoon flour, 1 teaspoon salt, ½ teaspoon ground black peper. Add the diced kidney to the pan and fry until it is no longer pink. Add the kidney to the slow-cooker.. Instructions. Add sliced onion to slow cooker. Toss beef in gravy powder then add this meat to slow cooker, along with mushrooms. Add kidney on top. Mix sauce, tomato paste, wine, stock, garlic and herbs and pour over. Cook on low for 5 hours (see note). Discard bay leaves and serve with mashed potato and steamed vegetables.
