serves 6–8
ingredients
350g/12oz calves’ kidney,
peeled and diced
plain flour, seasoned with salt
and freshly ground black
pepper, for coating
50g/2oz butter
100g/4oz onions, chopped
175g/6oz carrots, chopped
1 turnip, finely chopped
3 celery sticks, finely chopped
1.7 litres/3pt beef stock
salt and freshly ground
black pepper
• Put the kidney in a bowl and cover
with cold water and a good pinch
of salt. Leave to soak while you
prepare the vegetables, then drain
and dry with kitchen paper and
toss in the seasoned flour.
• Melt the butter in a saucepan, add
the kidney and vegetables, and
toss for 1–2 minutes in the butter.
Season with salt and pepper, and
add the stock. Bring to the boil,
reduce the heat and simmer for
45–60 minutes until tender.
• Put the stew in a blender or food
processor, and blend for 2 minutes,
then reheat and serve hot.
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