Steak And Kidney Pie Recipe
This steak and kidney pie is a filling and meaty pie prepared with beef kidney and steak cubes. Baked in a single crust pastry along with vegetables, the steak and kidney pie is a classic meat pie recipe that is good for homely meals at dinner.
Ingredients
1 beef kidney
1 pound boneless sirloin steak, cut into 3/4 inch cubes
1/4 cup all purpose flour
3 tablespoons vegetable oil
2 cups water
1 small onion, coarsely chopped
2 medium carrots, scraped and sliced
1 tablespoon Worcestershire sauce
1/2 cup water
3 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
Pastry for single crust 9 inch pie
Directions
Trim membrane and fat from kidney.
Place kidney in a medium saucepan, and cover with water.
Bring to a boil; cover, reduce heat, and simmer about 1 1/2 hours or until meat is tender.
Drain and cut into 1/2 inch cubes; set aside.
Dredge beef cubes in 1/4 cup flour.
Brown beef cubes in hot oil.
Add 2 cups water, onion, carrots, and Worcestershire.
Cover and simmer 30 minutes.
Combine 1/2 cup water, 3 tablespoons flour, salt, and pepper, stirring until flour dissolves; stir into beef and vegetables.
Stir in kidney.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Pour into a lightly greased 2 quart casserole.
Roll pastry on a lightly floured surface to 1/8 inch thickness; cut pastry to make it 1 inch larger than casserole top.
Place pastry on meat mixture.
Turn edges under, and flute.
Cut slits in top of pastry for steam to escape.
Bake at 400° for 12 to 15 minutes or until pastry is golden brown.
Let stand 10 minutes before serving.
Place kidney in a medium saucepan, and cover with water.
Bring to a boil; cover, reduce heat, and simmer about 1 1/2 hours or until meat is tender.
Drain and cut into 1/2 inch cubes; set aside.
Dredge beef cubes in 1/4 cup flour.
Brown beef cubes in hot oil.
Add 2 cups water, onion, carrots, and Worcestershire.
Cover and simmer 30 minutes.
Combine 1/2 cup water, 3 tablespoons flour, salt, and pepper, stirring until flour dissolves; stir into beef and vegetables.
Stir in kidney.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Pour into a lightly greased 2 quart casserole.
Roll pastry on a lightly floured surface to 1/8 inch thickness; cut pastry to make it 1 inch larger than casserole top.
Place pastry on meat mixture.
Turn edges under, and flute.
Cut slits in top of pastry for steam to escape.
Bake at 400° for 12 to 15 minutes or until pastry is golden brown.
Let stand 10 minutes before serving.
