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Classic Steak And Kidney Pie Recipe
|Cooked beef kidneys||18 Ounce (1 Pound, 2 Ounces)|
|Cooked beef||18 Ounce, cut into 3/4 inch cubes (1 Pound, 2 Ounces)|
|Flour||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Instant beef broth and seasoning mix||2 Ounce (2 Packets)|
|Water||1 3⁄4 Cup (28 tbs), divided|
|Onion||4 Ounce, sliced|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Enriched white bread slice||3 , made into crumbs|
Serving size: Complete recipe
Calories 2538 Calories from Fat 822
% Daily Value*
Total Fat 91 g139.6%
Saturated Fat 26.8 g134%
Trans Fat 1.2 g
Cholesterol 3947.6 mg
Sodium 6547.1 mg272.8%
Total Carbohydrates 119 g39.8%
Dietary Fiber 5.7 g22.8%
Sugars 9.3 g
Protein 282 g563.4%
Vitamin A 27.2% Vitamin C 192.4%
Calcium 20.8% Iron 270.7%
*Based on a 2000 Calorie diet
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.
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.