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Beefsteak-and-Kidney Pie Recipe
|Steak||1 1⁄2 Pound|
|Lamb kidneys||1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening/Cooking oil||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Flaky pastry/Rough puff pastry||1|
Serving size: Complete recipe
Calories 2666 Calories from Fat 1375
% Daily Value*
Total Fat 153 g236.1%
Saturated Fat 50.5 g252.4%
Trans Fat 6.2 g
Cholesterol 1252 mg
Sodium 3962 mg165.1%
Total Carbohydrates 118 g39.3%
Dietary Fiber 16.3 g65.1%
Sugars 43.1 g
Protein 194 g387.1%
Vitamin A 91.5% Vitamin C 169.7%
Calcium 43.4% Iron 142.9%
*Based on a 2000 Calorie diet
Wash kidneys; trim away outer skin and any fat or tubes, and slice.
Mix flour, salt and spices; combine with meat, coating all sides.
Heat shortening in skillet, and put in meat and seasoned flour.
Cover, and brown thoroughly; turn meat several times so that all sides are brown.
Reduce heat, and add remaining ingredients except pastry, stirring to blend water with flour and fat mixture.
Cover, and simmer about 1 hour.
Turn into casserole.
Roll out pastry to fit top generously; slash for steam vents; arrange over top, pressing to seal edge against moistened rim of dish: Bake in 425Ã‚Â°F. oven 35Ã¢â‚¬â€40 minutes.