steak and kidney pie

A tasty baked dish with beef kidney flavored with onion, mushroom, and worcestershire and topped with pastry crust.

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Ingredients:

• 1 beef kidney (1 lb. or 500 g.)  
• 1/2 cup all-purpose flour  
• 1 tsp. dried thyme  
• 1/2 tsp. salt  
• dash pepper  
• 1 lb. stewing beef  
• 2 tbsp. vegetable oil  
• 2 onions chopped  
• 3 cups sliced mushrooms  
• 1-1/3 cups beef stock  
• 1 tsp worcestershire sauce

Method

Cut kidney into bite-sized pieces; trim off fat and tissue. Cover kidney with salted water; refrigerate for 12 hours. drain; pat dry. In a heavy plastic bag, shake together spices and flour. Add kidney and shake to coat. Transfer to plate and repeat with beef. Reserve remainig flour mixture. In a Dutch oven heat half the oil over medium high heat; brown kidney, then beef and remaining oil as needed, transfer to platter. Add onions and mushrooms to pan, cook for 5 minutes. Sprinkle with remaining flour, cook strirring for 1 minutes. Pour in beef stock and worcestershire sauce., stirring up brown bits. Return kidney and beef to pan, bring to boil. Reduce heat, cover and simmer for 1 hour. Uncover and simmer 30 minutes until sauce is thickened; cool and remove fat from surface. Transfer to a small casserole or gratin dish. Cover with a recipe of your favorite pastry. Cut steam holes and lay on top of dish, folding in edges all round, Brush top with milk or cream. For a quick pastry use a commercial frozen pie shell or 1 pkg. frozen puff pastry dough, thawed and rolled to 1/4". Bake in 400 F oven for 30 minutes until golden and puffed.

Notes: ( May be cooled and frozen) Serve with hot roll and salad! VOILA........VERY GOOD......

Number of servings: 8

Submitted By: soucymich
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