Scalloped potatoes with beef and kidney

Method

1. Preheat the oven to 150°C.

2. Wash the beef kidney, remove the core and cut into 1 cm cubes, sprinkle with salt and cover with cold water. Cut the stewing beef into 1 cm cubes.

3. Peel the potatoes and cut into 5mm thick slices, put a layer of potato slices on the bottom of the casserole.

4. Drain the kidney pieces and dry with kitchen paper, toss the beef and kidney in seasoned flour and scatter some over the potatoes with one-third of the chopped onions and a few knobs of butter, season with salt and freshly-ground pepper.

5. Add another layer of potatoes, then meat, onions, and so on up to the top of the casserole, putting some knobs of butter between each layer and ending with a neat layer of overlapping slices of potato.

6. Season each layer carefully otherwise it may taste bland. Top with a few knobs of butter, pour in the boiling stock, cover and cook in the oven for 2 ½ hours. Serve on hot plates. This recipe also reheats very well.