Beef steak And Kidney Pie Recipe
Beef steak and kidney pie is a filling and meaty pie. Prepared with mushrooms and veggies like onions and celery tops, the beef steak and kidney pie is made with a flour pastry base. Oven cooked with red wine to flavor, it is rich to taste.
Ingredients
Pastry for a 1 crust pie
4 small veal kidneys
1 cup dry red wine
1 1/2 pounds round of beef
Flour
4 tablespoons shortening
1 medium onion, chopped
1 bay leaf
5 sprigs parsley, chopped
5 sprigs celery tops, chopped
1/2 teaspoon dried marjoram
1/4 pound mushrooms, sliced
Directions
Prepare the pastry and refrigerate it while you make the filling.
Trim all fat and membrane from kidneys, sprinkle with a little salt, and cover with wine.
Set aside.
Cut beef into thin strips and sprinkle with flour, pounding it in thoroughly.
Fry onion in heated shortening for several minutes, then add beef, and cook over a brisk heat, stirring frequently, until nicely browned.
Lift kidneys from wine marinade (save marinade) and separate the kidney clusters.
Dust with flour, add to beef, and cook, stirring carefully, until browned.
Pour in 1/2 cup water and season with bay leaf, parsley, celery tops, and marjoram.
Cover and cook over a very low heat until meat is tender when tested with a fork (takes about 1 hour).
When tender, stir in mushrooms and the wine marinade.
Pour into a 2 quart casserole or baking dish that can go to the table.
Cover top with thinly rolled pastry, slashed in several places to allow steam to escape, Prepare the pastry and refrigerate it while you make the filling.
Trim all fat and membrane from kidneys, sprinkle with a little salt, and cover with wine.
Set aside.
Cut beef into thin strips and sprinkle with flour, pounding it in thoroughly.
Fry onion in heated shortening for several minutes, then add beef, and cook over a brisk heat, stirring frequently, until nicely browned.
Lift kidneys from wine marinade (save marinade) and separate the kidney clusters.
Dust with flour, add to beef, and cook, stirring carefully, until browned.
Pour in 1/2 cup water and season with bay leaf, parsley, celery tops, and marjoram.
Cover and cook over a very low heat until meat is tender when tested with a fork (takes about 1 hour).
When tender, stir in mushrooms and the wine marinade.
Pour into a 2 quart casserole or baking dish that can go to the table.
Cover top with thinly rolled pastry, slashed in several places to allow steam to escape,
Trim all fat and membrane from kidneys, sprinkle with a little salt, and cover with wine.
Set aside.
Cut beef into thin strips and sprinkle with flour, pounding it in thoroughly.
Fry onion in heated shortening for several minutes, then add beef, and cook over a brisk heat, stirring frequently, until nicely browned.
Lift kidneys from wine marinade (save marinade) and separate the kidney clusters.
Dust with flour, add to beef, and cook, stirring carefully, until browned.
Pour in 1/2 cup water and season with bay leaf, parsley, celery tops, and marjoram.
Cover and cook over a very low heat until meat is tender when tested with a fork (takes about 1 hour).
When tender, stir in mushrooms and the wine marinade.
Pour into a 2 quart casserole or baking dish that can go to the table.
Cover top with thinly rolled pastry, slashed in several places to allow steam to escape, Prepare the pastry and refrigerate it while you make the filling.
Trim all fat and membrane from kidneys, sprinkle with a little salt, and cover with wine.
Set aside.
Cut beef into thin strips and sprinkle with flour, pounding it in thoroughly.
Fry onion in heated shortening for several minutes, then add beef, and cook over a brisk heat, stirring frequently, until nicely browned.
Lift kidneys from wine marinade (save marinade) and separate the kidney clusters.
Dust with flour, add to beef, and cook, stirring carefully, until browned.
Pour in 1/2 cup water and season with bay leaf, parsley, celery tops, and marjoram.
Cover and cook over a very low heat until meat is tender when tested with a fork (takes about 1 hour).
When tender, stir in mushrooms and the wine marinade.
Pour into a 2 quart casserole or baking dish that can go to the table.
Cover top with thinly rolled pastry, slashed in several places to allow steam to escape,
