Classic Steak And Kidney Pie Recipe
Ingredients
| 1 pound, 2 ounces cooked beef kidneys | ||
| 1 pound, 2 ounces cooked beef, cut into 3/4 inch cubes | ||
| 3 tablespoons plus 1 teaspoon flour | ||
| 2 packets instant beef broth and seasoning mix | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | 1 3/4 Cup (16 tbs), divided | |
| Onion | 4 Ounce, sliced | |
| Pimento | 1/4 Cup (16 tbs), chopped | |
| Worcestershire sauce | 2 Tablespoon | |
| Thyme | 1/4 Teaspoon | |
| 3 slices enriched white bread, made into crumbs | ||
| Salt | 1 Dash | |
Directions
In saucepan sprinkle kidneys and beef with flour, broth mix, salt and pepper.
Add 1 1/2 cups water, onion, pimento, Worcestershire, and thyme.
Bring to a boil, reduce heat, and simmer, stirring often, until thickened.
Place beef-kidney mixture in a 1 1/2-quart casserole.
Set aside.
In bowl combine remaining 1/4 cup water, crumbs, and salt, stirring with a fork until crumbs are evenly moistened.
Place mixture between two large sheets of wax paper.
Roll out in a shape to cover casserole.
Remove from wax paper and place over steak-kidney mixture.
Press crust to secure around ends of casserole.
Bake at 325°F.
for 45 minutes or until top is lightly browned.
Divide evenly.
Add 1 1/2 cups water, onion, pimento, Worcestershire, and thyme.
Bring to a boil, reduce heat, and simmer, stirring often, until thickened.
Place beef-kidney mixture in a 1 1/2-quart casserole.
Set aside.
In bowl combine remaining 1/4 cup water, crumbs, and salt, stirring with a fork until crumbs are evenly moistened.
Place mixture between two large sheets of wax paper.
Roll out in a shape to cover casserole.
Remove from wax paper and place over steak-kidney mixture.
Press crust to secure around ends of casserole.
Bake at 325°F.
for 45 minutes or until top is lightly browned.
Divide evenly.
Chef
