Baked Steak And Kidney Pie Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Beef rump steak2 Pound (1/2 Inch Thick)
 Veal kidneys1 Pound
 Butter1⁄4 Cup (4 tbs)
 Chopped green onions2 Tablespoon
 Clove1⁄8 Teaspoon
 Marjoram1⁄2 Teaspoon
 Savory1⁄2 Teaspoon
 Bay leaf1 , cut up
 Salt1 1⁄5 Teaspoon
 Freshly ground pepper To Taste
 Sherry1⁄4 Cup (4 tbs)
 Beef bouillon3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Pastry flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3220 Calories from Fat 1547

% Daily Value*

Total Fat 173 g266.9%

Saturated Fat 49 g244.9%

Trans Fat 0 g

Cholesterol 1836.7 mg

Sodium 3923 mg163.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 6.8 g27.1%

Sugars 0.8 g

Protein 360 g719.1%

Vitamin A 102.9% Vitamin C 66.1%

Calcium 23.7% Iron 110.6%

*Based on a 2000 Calorie diet

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.
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