Steak And Kidney Pie Recipe
Steak And Kidney Pie made using this recipe is an experience by itself. The most essential ingredient in Steak And Kidney Pie is always Beef. This Steak And Kidney Pie is so tasty that I cannot resist serving it as a Side Dish often. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Steak And Kidney Pie.
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.
