More S&K

That is to say, more steak and kidney from the Waitrose meat counter: beef top rib plus sheep's kidneys. Perhaps not quite enough kidney (one bag) for the amount of beef (a little more than one kilo).

After consulting the precedents at references 1 and 2, I decided that an hour and a half should be enough, start to finish, adding the kidneys at around the half way point.

The beef was chunked, floured and put into the pre-heated oil at 12:00. No water added at this point; just a little rice water being added to the gravy later.

Removed some the core of the kidneys in the course of coarsely cutting them up. Added them at around 13:00, by which time the beef was not far off cooked. I might say that the kidneys were rather more attractive out of the bag than they were in the bag.

At around 13:20, drained the liquor off the meat, roux'd up some flour in some oil and combined the two to make a fine gravy. Gravy poured over the meat and the whole brought back up to heat.

Rice and greens prepared and cooked in parallel. While BH had stewed some apples - with cloves - the frozen blackberries having been finished off some months ago now - earlier in the day.

On the table at 13:35, just five minutes late. Plus a drop of Fleurie, also from Waitrose.

On the plate, where it all did very well.

Enough of the steak and kidney was left to serve the next day, with just a little vegetable stock needed to thin the gravy. And enough left-over gravy to have on bread a bit later on.

PS: we did not pick blackberries to freeze last year, but intend to resume this year.

References

Reference 1: https://psmv6.blogspot.com/2026/02/cook-of-day.html. February.

Reference 2: https://psmv6.blogspot.com/2026/01/steak-and-kidney.html. January.