Steak and Kidney

Cooked in Pressure Cooker


  • 1kg Craig's round steak cut into 1.5-2cm cubes
  • 4 or 5 lamb* kidneys cored and diced
  • 1 onion diced
  • Few mushrooms, if desired, thickly sliced
  • 1 tblsp flour
  • 1 tblsp dripping (or oil)
  • ½ cup water
  • 1 large Carrot thickly sliced
  • Salt (about 1 tsp) and pepper


  1. Heat pressure cooker.
  2. Melt dripping, brown onion then remove from cooker
  3. Brown meat and kidney in batches
  4. Return onions, meat and kidneys to the cooker
  5. Add sliced carrots and mushrooms if using
  6. Sprinkle with flour and seasoning and add ½ cup water.
  7. Bring up to pressure and Pressure cook 30 minutes; cool cooker.
  8. Thicken juices with cornflour as preferred to form a rich gravy.
  9. For a stronger kidney flavour replace the lamb kidney with 250g beef kidney.
  10. Serve as is with creamy mashed potatoes and green peas or use with your favourite pastry for a delicious pie.

Serves 6

Leftovers can be frozen. When required thaw before gently reheating.


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