Steak and Kidney

Place steak and kidney in large pan with onions, water and crumbled stock cube. Bring to boil, reduce heat and simmer covered 1½ hours or until meat is tender. (Alternatively place in a slow-cooker and cook on low 7-8 hours) Combine flour with extra water, pepper and soy sauce. Add to steak and stir until mixture re-boils and thickens. (If using a slow-cooker add this mixture for the last 1/2 - 1 hour of cooking. Depending on your slow cooker you may need to turn the heat to high for a while so that the mixture simmers and the mixture thickens) The steak and kidney may be served with dumplings, on its own with mashed potato and other steamed vegetables or with a pastry pie top. Pie Top: If making a pie top cool the meat mixture and pour into an ovenproof dish with a china egg cup in the centre to support pastry. Roll and cut pastry, then fit around moistened rim of dish. Make small cuts in pastry edge creating a scalloped effect. Brush top lightly with beaten egg. Make two slits in top of pastry to allow steam to escape. Bake in a hot oven (220°C) 10 minutes, then reduce to moderately hot (200°C) and bake for a further 20-25 minutes until pastry is golden brown and cooked through.