Recipe for Steak and Kidney Casserole with Carrots 
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Yield:
2
Ingredients:
Amount Ingredient
150 gm lean casserole beef, about (5 oz)
150 gm lean kidney, trimmed of fat about (5 oz)
1/2 tbl plain flour
salt and freshly ground black pepper
1/2 x brown onion
1/2 tbl peanut or canola oil
2 sprg parsley, cut into several pieces
1/2 cup bottled Italian-style tomato sauce
3 tbl red wine
1/2 cup water
1 x clove garlic, crushed
Instructions:
Instructions: Cut beef and kidney into bite-size pieces. Trim off any visible fat. Mix beef and kidney with flour, a little salt and black pepper.

Preheat oven to 180 C/350 F.

Dice onion finely.

Heat oil in an ovenproof casserole dish and gently fry onion for about 5 minutes. Switch off heat and add beef, kidney and parsley.

Add tomato sauce, wine, water and garlic without stirring. Place carrots on top without stirring in. Cover pan with a layer of foil then with a lid.

Cook in preheated oven for about 2 hours.

Stir together just before serving. It is lovely with mashed potato.

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