Steak and Kidney Pie II Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch single crust pie
<br>- 1 pound beef kidney
<br>- 2 pounds round steak, cubed
<br>- 2 tablespoons lard
<br>- 2 onions, chopped
<br>- 2 teaspoons salt
<br>- 1/4 teaspoon ground black pepper
<br>- 1/2 teaspoon dried thyme
<br>- 1 bay leaf
<br>- 2 teaspoons Worcestershire sauce
<br>- 2 cups water
<br>- 4 cups diced potatoes
<br>- 6 tablespoons all-purpose flour
<br><p></p>Directions
<br>step 1: Cover beef kidney with lightly salted water.  Cover, and refrigerate overnight.  Drain off water.  Cut out tubes and white membrane with scissors.  Dice meat
<br>step 2: In a stew pot, brown kidney and steak in hot fat.  Add onions, seasonings, and 1 1/2 cups water.  Simmer until meat is almost tender, about 1 hour.
<br>step 3: Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
<br>step 4: Blend together flour and remaining 1/2 cup water; stir into meat mixture.  Continue cooking and stirring until mixture thickens.  Pour into 3 quart casserole.
<br>step 5: Roll out pastry slightly larger than top of casserole.  Place over meat mixture, and trim to overhang 1 inch.  Fold under, and flute against inside edge of casserole.  Cut several steam vents in center.
<br>step 6: Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
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Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- 1 pound beef kidney
- 2 pounds round steak, cubed
- 2 tablespoons lard
- 2 onions, chopped
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 2 cups water
- 4 cups diced potatoes
- 6 tablespoons all-purpose flour

Directions
step 1: Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
step 2: In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
step 3: Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
step 4: Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
step 5: Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
step 6: Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

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