Categories: Casserole- one dish meal- stir fry
Ingredients
- 1 lb. lamb kidneys
- 2 Tbsp salad oil
- 2 1/2 lbs. chuck steak, cut into 2-inch cubes
- 1 large onion, thinly sliced
- 1 10 oz. can condensed beef bouillon
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. rubbed sage
- 1 3oz. can mushrooms, drained
- 2 Tbsp. flour
- 1 recipe herb biscuit dough
Directions
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Preheat oven to 450 degrees. Soak kidneys in lightly salted cold water for 30 minutes. Drain; remove skin and membrane. Dry on paper towels; cut into quarters.
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Heat oil in large, heavy skillet; brown chuck well on all sides. Add kidney and onion; saute, stirring about 5 minutes. Add bouillon, water, salt, pepper and sage. Bring to a boil; reduce heat and simmer about 2 hours until meat is tender. Add mushrooms.
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With slotted spoon, ladle meat and vegetables into 2 quart casserole. Stir flour into liquid in skillet; blend until smooth and bring to boiling point. Pour over meat and vegetables.
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Cut 2 1/2-inch circles from biscuit dough; cover top if meat, overlapping slightly. Bake for 20 to 25 minutes or until biscuits are golden brown.