Beef Steak And Kidney Pie Recipe
Do you want best of all Steak And Kidney Pie recipe? Beef is the main ingredient in this Steak And Kidney Pie. I am certain both of us will be in agreement that this Steak And Kidney Pie is truly delectable.
Ingredients
1 2-pound boneless beef chuck arm steak
1 beef kidney
1/4 cup all-purpose flour
Salad oil
1 large onion, chopped
1/2 cup dry red wine or beer
2 teaspoons Worcestershire
1/4 teaspoon pepper
2 beef-flavor bouillon cubes or envelopes
Water
1/2 10- to 11-ounce package piecrust mix
1 egg yolk
Directions
1. Cut arm steak into 1-inch chunks. Cut beef kidney into 1-inch chunks, removing membrane and hard white parts. On waxed paper, coat beef and kidney chunks with flour.
2. In 5-quart Dutch oven over medium-high heat, in 3 tablespoons hot salad oil, cook beef and kidney chunks, several pieces at a time, until well browned on all sides, removing pieces to bowl as they brown, and adding more salad oil as needed.
3. Reduce heat to medium; add onion to drippings and cook, stirring occasionally, until onion is almost tender, about 3 minutes. Stir in wine, Worcestershire, pepper, bouillon, and 1/2 cup water. Add meat; heat to boiling. Reduce heat to low; cover and simmer about 2 hours or until meat is fork-tender, stirring occasionally. Spoon mixture into 2-quart round casserole.
4. Preheat oven to 400°F. Meanwhile, prepare piecrust mix as label directs for 1-crust pie. Roll dough into round 1 1/2 inches larger than top of casserole. Fit crust loosely over meat mixture; trim overhang to about 1 inch and make a fluted edge.
5. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Make several slits in crust to allow steam to escape while baking. Bake pie 40 minutes or until crust is browned and mixture bubbly. Cover loosely with foil if crust browns too quickly.
2. In 5-quart Dutch oven over medium-high heat, in 3 tablespoons hot salad oil, cook beef and kidney chunks, several pieces at a time, until well browned on all sides, removing pieces to bowl as they brown, and adding more salad oil as needed.
3. Reduce heat to medium; add onion to drippings and cook, stirring occasionally, until onion is almost tender, about 3 minutes. Stir in wine, Worcestershire, pepper, bouillon, and 1/2 cup water. Add meat; heat to boiling. Reduce heat to low; cover and simmer about 2 hours or until meat is fork-tender, stirring occasionally. Spoon mixture into 2-quart round casserole.
4. Preheat oven to 400°F. Meanwhile, prepare piecrust mix as label directs for 1-crust pie. Roll dough into round 1 1/2 inches larger than top of casserole. Fit crust loosely over meat mixture; trim overhang to about 1 inch and make a fluted edge.
5. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Make several slits in crust to allow steam to escape while baking. Bake pie 40 minutes or until crust is browned and mixture bubbly. Cover loosely with foil if crust browns too quickly.
