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Steak and Kidney Hotpot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

25.7g

Energy (kJ)

1813kJ

Energy (kcal)

433kcal

Carbohydrate incl. fibre (g)

9.6g

Carbohydrate excl. fibre (g)

8.0g

Sugar (g)

2.8g

Fibre (g)

1.6g

Fat (g)

32.2g

Saturated fat (g)

10.2g

Unsaturated fat (g)

18.8g

Monounsaturated fat (g)

16.7g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

186mg

Sodium (mg)

204mg

Salt (g)

0.51g

Vitamin A (IU)

3582IU

Vitamin C (mg)

8.3mg

Calcium (mg)

40mg

Iron (mg)

4.90mg

Potassium (mg)

635mg

Total

154.1g

10878kJ

2599kcal

57.6g

48.1g

16.7g

9.5g

193.4g

61.3g

113.1g

100.4g

12.6g

0.0g

1115mg

1224mg

3.05g

21489IU

49.5mg

238mg

29.40mg

3809mg

  • 650 g beef chuck, cubed
  • 200 g lamb kidneys, cleaned and quartered
  • 30 ml flour
  • 1 packet Knorr Minestrone Soup
  • 60 ml cooking oil
  • 1 onion, sliced
  • 2 carrots, diced
  • 2 stick celery, chopped
  • 500 ml water
  • 200 g button mushrooms, sliced
  • salt and pepper (to taste)
  • 15 ml Worcestershire sauce
  • 5 ml Robertsons thyme