Steak and Kidney Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cut the beef steak into bite-sized pieces and the lamb kidneys into small chunks.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

4. 4

   Add the beef steak pieces and brown them on all sides. Remove from the skillet and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil.

6. 6

   Add the chopped onion and garlic, sauté until the onion is translucent.

7. 7

   Add the lamb kidneys to the skillet and cook for about 5 minutes.

8. 8

   Stir in the chopped carrots and celery, cooking for another 3 minutes.

9. 9

   Return the beef to the skillet and mix in the tomato paste and paprika.

10. 10

    Pour in the beef stock, stirring well to combine.

11. 11

    Season with salt and pepper to taste.

12. 12

    Transfer the mixture to a casserole dish, cover, and place in the preheated oven.

13. 13

    Bake for

14. 14

    5 to 2 hours, or until the meat is tender and the flavors are well combined.

15. 15

    Remove from the oven and let it rest for a few minutes before serving.