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Steak and kidney casserole

  • without browning 15 minutes, with browning 30 minutes
  • low 6-7 hours, high 3-4 hours
  • 8-10
Steak and kidney casserole

This recipe can be halved, as it will feed a mountain of people, but I find it easier to make up more than a basic family quantity as you can freeze the leftovers for use at a later date.


  • 2 kilograms pre-cut beef steak and kidney mix
  • 2-3 large onions, peeled and diced
  • 250-500 grams mushrooms, sliced
  • ½ cup beef-flavoured gravy powder
  • 3 cups mild-flavoured beef stock or water
  • ½-1 teaspoon ground black pepper


  1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
  2. If wishing to brown the ingredients then heat a good dash of oil in a frying pan and brown the beef steak and kidney mix over a high heat. Do this in small batches to prevent the beef and kidneys from stewing. Set aside. Add extra oil to the pan and cook the onions until golden. Stir 1 cup of stock or water into the pan and scrape all the sediment off the base of the pan as this will add heaps of flavour.
  3. Into the pre-warmed slow cooker put the beef and kidneys, onions, mushrooms, gravy powder, stock or water and pepper. Stir to mix and cover with the lid.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, or until the beef is tender.
  5. Serve as a cobbler, under a savoury scone topping (as pictured), as a pie under flaky puff pastry case, as cottage pie-style, under a mashed potato crust or simply as is with vegetables and plenty of mashed potatoes to mop up the gravy with.

Cooks Tips

Variations: - Add ¼-½ cup tomato paste. - Use 2 cups red wine and 1 cup beef stock. - Use 1½ cups beef and 1½ cups beef stock. - Stir in a dozen oysters, shelled of course, just before serving to have taste of the past, when oysters were so cheap they were put in meat dishes to stretch the meat! - Add 1 tablespoon curry powder and ¼ cup Worcestershire sauce for a twist. - Beef steak and kidney is now sold all diced and mixed ready to go. If you are buying the beef and kidney separately, allow about 1.5-1.75 kilograms beef to 250-500 grams kidney. - Both beef and lamb kidneys can be used, though the former offers the more traditional flavour.

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