Steak And Kidney Pie Recipe
Ingredients
2 pounds 1/2 inch-thick beef rump steak
1 pound veal kidneys
1/4 cup butter
2 tablespoons chopped green onions
1/8 teaspoon clove
1/2 teaspoon marjoram
1/2 teaspoon savory
1 cut-up bay leaf
1/2 teaspoons salt
Freshly ground pepper to taste
1/4, cup sherry
3/4 cup beef bouillon
2 tablespoons butter
2 tablespoons flour
Puff pastry
Directions
Cut beef into 1 1/2 inch cubes.
Remove fat and veins from kidneys and cut into thin slices.
Heat 1/4 cup butter in skillet and saute beef and kidney until browned.
Add seasonings and cook 5 minutes.
Add sherry and bouillon and bring to a boil.
Transfer beef and kidneys to buttered, deep 2 1/2 quart casserole.
Cream 2 tablespoons butter with flour.
Blend into liquid in skillet.
Cook and stir until mixture thickens and pour over meat in casserole.
Cover with pastry Seal at edges and make several vent holes in center.
Bake in a 350° F.oven for about 1 1/2 hours.
Remove fat and veins from kidneys and cut into thin slices.
Heat 1/4 cup butter in skillet and saute beef and kidney until browned.
Add seasonings and cook 5 minutes.
Add sherry and bouillon and bring to a boil.
Transfer beef and kidneys to buttered, deep 2 1/2 quart casserole.
Cream 2 tablespoons butter with flour.
Blend into liquid in skillet.
Cook and stir until mixture thickens and pour over meat in casserole.
Cover with pastry Seal at edges and make several vent holes in center.
Bake in a 350° F.oven for about 1 1/2 hours.
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