Steak And Kidney Pie With Mushroom Recipe
Ingredients
| Bacon fat | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, finely chopped | |
| 2 cups beef stock or broth | ||
| Mushrooms | 12 Ounce, sliced | |
| 1/2 teaspoon each dried marjoram, thyme, and savory | ||
| Worcestershire sauce | 2 Tablespoon | |
| Italian tomatoes | 10 Ounce, pureed | |
| Sherry | 1 Cup (16 tbs) | |
| 1 pound pre-soaked beef kidneys, drained, fat trimmed, and cut into 1 -inch pieces | ||
| 1 pound chuck steak, cut into 1 -inch pieces | ||
| Savory | 1/2 Teaspoon, dried | |
| 1 17 1/4 -ounce package puff pastry sheets | ||
| Egg | 1 , beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a medium saucepan heat the bacon fat and saute the onions until soft.
Add the stock, mushrooms, herbs, and Worcestershire.
Stir well.
Add the tomato puree and sherry, and simmer for 30 minutes.
Add the kidneys and set the mixture aside.
In a large saucepan brown the steak in the remaining bacon fat.
Sprinkle with salt and pepper to taste.
Add the savory, beef, and kidney mixture and simmer for 1 hour, or until the beef is tender and cooked through.
Preheat the oven to 400°.
Line 4 8-ounce ramekins with the mixture.
Cover each with a pastry sheet, and cut steam holes.
Brush the pastry with egg.
Bake the pies for 30 minutes or until very lightly browned.
Offer each guest a sampling.
Add the stock, mushrooms, herbs, and Worcestershire.
Stir well.
Add the tomato puree and sherry, and simmer for 30 minutes.
Add the kidneys and set the mixture aside.
In a large saucepan brown the steak in the remaining bacon fat.
Sprinkle with salt and pepper to taste.
Add the savory, beef, and kidney mixture and simmer for 1 hour, or until the beef is tender and cooked through.
Preheat the oven to 400°.
Line 4 8-ounce ramekins with the mixture.
Cover each with a pastry sheet, and cut steam holes.
Brush the pastry with egg.
Bake the pies for 30 minutes or until very lightly browned.
Offer each guest a sampling.
Chef
