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Baked Steak And Kidney Pie Recipe
|Beef rump steak||2 Pound (1/2 Inch Thick)|
|Veal kidneys||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped green onions||2 Tablespoon|
|Bay leaf||1 , cut up|
|Salt||1 1⁄5 Teaspoon|
|Freshly ground pepper||To Taste|
|Sherry||1⁄4 Cup (4 tbs)|
|Beef bouillon||3⁄4 Cup (12 tbs)|
|Pastry flour||2 Tablespoon|
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
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.