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Beef With Pickled Walnuts

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      Title: BEEF WITH PICKLED WALNUTS
 Categories: Meats, Main dish, Ethnic
      Yield: 6 Servings
 
  2 1/4 lb Stewing steak
    1/2 lb Ox kidney
      4    Onions
      1 lb Carrots
      6    Pickled walnuts (or more)
      2    Bay leaves
      3 tb Beef dripping or olive oil
  1 1/2 oz Flour
      1 pt (scant) light stock
 
  Prepare the meats in the usual way, removing all traces of fat,
  gristle and membrane, and cut into large chunks. Cut the onions into
  one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4
  inch lengths. Toss with the meats, onions and carrots in the flour
  (which should be well-seasoned) and brown and seal, in batches, in
  sizzling hot frying pan barely filmed with dripping or well-flavoured
  oil. Transfer to a flameproof casserole. "Wash out" the frying pan
  with some of the stock and add it to the casserole.  Add the rest of
  the stock, 2 tablespoons juice from the jar of pickled walnuts and
  the bay leaves. Season with salt and pepper and bring to simmering
  point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours
  until the meats are very tender and the gravy is deliciously rich.
  
  Add the quartered or sliced walnuts to the beef. Check the stew for
  seasoning and cook for about 15 minutes more before serving.
  
  Source: Philippa Davenport in "Country Living" (British), January
  1988.
 
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