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English Pubstew with Yorkshire Pudding

List of Ingredients




2 pounds bottom round steak -- cubed, trimmed
2 veal kidneys -- cubed, trimmed
1/4 c. flour
4 tbsp. oil
1 medium onion -- thinly sliced
1/4 pound mushrooms -- sliced
1/2 c. beef broth
1/2 c. dry red wine
1 tbsp. tomato paste
1 tsp. Worcestershire puce
1/2 tsp. salt
1/4 tsp. pepper -- tarragon
Rosemary to taste
3 carrots -- cut into l-in. pieces
Yorkshire Pudding



Recipe





Coat steak and kidneys with flour.
Brown several pieces at a time in oil in stock pot; remove.
Saute onion in pan drippings until tender.
Add mushrooms. cook for several minutes longer.
Stir in broth, wine, tomato paste and next 5 seasonings.
Simmer covered, for 1 hour. Add carrots. Cook for 1 hour longer.
chill for several hours to overnight . Skim reserving 2 tablespoons drippings.
Heat to serving temperature.
Prepare Yorkshire Pudding.


Yorkshire Pudding
Beat 2 eggs i n bowl. Mix in 1 cup milk . S ift in 1
cup f lour and 1 /2 teaspoon salt; beat unti l
smooth. Heat reserved drippings in 6-cup casse-
role. Pour batter into hot casserole. Spoon stew
over batter to within 1 inch of edge. Bake at
400 degrees for 30 minutes or unti l puffed and
brown.


Yield: 6 servings.