Beef With Pickled Walnuts Recipe

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0 votes | 897 views
Servings: 6

Ingredients

Cost per serving $2.74 view details
  • 2 1/4 lb Stewing steak
  • 1/2 lb Ox kidney
  • 4 x Onions
  • 1 lb Carrots
  • 6 x Pickled walnuts (or possibly more)
  • 2 x Bay leaves
  • 3 Tbsp. Beef dripping or possibly extra virgin olive oil
  • 1 1/2 ounce Flour
  • 1 pt (scant) light stock

Directions

  1. Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths.
  2. Scrub or possibly scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (that should be well-seasoned) and brown and seal, in batches, in sizzling warm frying pan barely filmed with dripping or possibly well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add in it to the casserole. Add in the rest of the stock, 2 Tbsp. juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hrs till the meats are very tender and the gravy is deliciously rich.
  3. Add in the quartered or possibly sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 min more before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 318g
Recipe makes 6 servings
Calories 434  
Calories from Fat 195 45%
Total Fat 21.66g 27%
Saturated Fat 8.74g 35%
Trans Fat 0.0g  
Cholesterol 76mg 25%
Sodium 192mg 8%
Potassium 917mg 26%
Total Carbs 18.14g 5%
Dietary Fiber 3.3g 11%
Sugars 6.03g 4%
Protein 39.74g 64%
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