Ingredients

1 ox kidney

750 g (1 ½ lb) beef (blade or chuck)

3 tablespoons flour

1 onion, chopped

1 teaspoon salt

½ teaspoon pepper

1 ½ cups beef stock

 The addition of potatoes is optional or serve separately with mashed potatoes.

Method

Cook kidney in salted water for 8 minutes, drain and pat dry with paper toweling.

Trim off excess fat and cut kidney into cubes. Cut beef into cubes also.

Combine beef, kidney and onion in slow cooker. Add flour, salt and pepper to coat meat. Add stock. Cover and cook on

Low setting for 6-10 hours, or High for 3-4 hours. Serve with mashed potato or boiled rice.

Can also be placed into pie dish and topped with ready made puff or flaky pastry then baked in hot oven for 15-20 minutes.

Serves 4-6