Steak and Kidney Casserole with Sage Dumplings

Goodman Fielder Food Service
Steak and Kidney Casserole with Sage Dumplings

Steak and Kidney Casserole with Sage Dumplings

Posted on 22nd November 2016
This delightful and tasty steak and kidney casserole with sage dumplings is perfect for a large starving crowd and a hit for Sunday lunch.
Makes 60, scale as needed.


4.5 kg Diced Blade Steak
1.5 kg Diced Beef Kidney
240 g White Wings Plain Flour
100 mL Olive Oil
60 each Pickling Onions
200 mL Praise Tangy Tomato Dressing
50 g Garlic
1 L Chicken Stock
3 g Bay Leaves
3 kg Small Baby Carrots
3 kg Green Beans
660 g White Wings Self Raising Flour
150 g Grated Parmesan Cheese
50 g Fresh Sage
500 g Butter
1.5 L Milk or Butter Milk


Steak and Kidney Casserole Raw Ingredients

Step 1

Preheat your oven to 160 degrees, moderately slow.

Step 2

Dice your steak and kidney into cubes, roughly 2cm x 2cm.

Step 3

Dust steak and kidney in White Wings Plain Flour, shake off excess. Heat half of the olive oil on a medium heat and brown the steak and kidney in batches, and move to another dish.

Explore Goodman Fielder Food Service’s selection of premium wholesale plain flour.

Cover in FlourCook Mix in Oil

Step 4

Slice your onions and cook in the same pan with the remaining oil and garlic, stirring occasionally until golden brown.


Step 5

Return beef to the pan, and add the chicken stock and bring to the boil.

Add Steak and Kidney and Stock

Step 6

Cook uncovered for two hours, until the steak and kidney starts to tenderise.

Increase the oven to 200 degrees.

Step 7

Roughly chop one third of the baby carrots and add to the mix, stirring through the Praise Tangy Tomato Dressing. Cook uncovered for a further 40 minutes, until beef is very tender and sauce thickens.

Add Carrots and DressingAdd Dressing

Step 8

Place the mix onto a baking dish, mixing through additional Tangy Tomato Dressing to taste. Set aside to wait for the dumplings.

Step 9

Sift the White Wings Self Raising Flour into a bowl and add the grated Parmesan cheese and finely chop the sage.

Dumpling MIx

Step 10

Rub in the butter cubes with your fingers, until the mix resembles breadcrumbs. Season to taste. Add your milk slowly and use a palette knife to mix quickly into a sticky dough.

Rub together mix with fingersCreate dough

Step 11

Roll the dough into small balls and place on top of the casserole.

Add to Casserole

Step 12

Bake in the oven until the dumplings are golden brown and puffed. Serve with the left over baby carrots and steamed green beans.



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