STEAK AND KIDNEY WITH DUMPLINGS

Ingredients you will need .... 1 tbs of canola / rice bran oil , 20 gm of butter/ marg , 1 kg of skirt steak ( cut into cubes ), 250 gm of lamb kidneys ( cores removed ),1 onion peeled and chopped , 185 gm of sliced mushrooms, 30 gm of plain flour ,250 gm of beef stock, 1 dsp of Worcestershire sauce . Herb dumplings ...125 gm of plain flour , 1 and 1/2 tsp of baking powder ,1/4 cup of finely chopped parsley ,1/ 2 tsp of dried thyme ,1 egg lightly beaten ,80 ml ( 1/3 rd cup ) of milk. This is the recipe that my aunt Ruby Newton and my mother Betty Grunberg used to make the weekly dish of steak and kidney with dumplings . Place the cubed beef and trimmed kidneys in a large pot greased with the oil and butter/ marg and brown over a high heat , then add the chopped onion and continue to cook until the onion is tender , reduce the heat to medium and add the sliced mushrooms . Now sprinkle with the plain flour and stir to combine , then add the stock and Worcestershire sauce. Continue to cook , stirring until the sauce thickens . Cover the saucepan and simmer for 90 minutes over a medium heat until the meat is tender . Now is the time to prepare your dumplings . Mix together the flour , baking powder , 1/2 tsp of salt into a bowl, stir through the parsley and thyme. Mix egg the milk together in a separate bowl. Make a well in the middle of the flour mixture and add the combined egg and milk mixture . Use a flat bladed knife to create a soft dough . DO NOT OVER MIX . Drop tbs of the mix over the bubbling steak and kidney mix . Cover the pot and continue for 20 minutes without lifting the lid . Now remove the lid from the pot and serve your dish with green vegetables of your choice .