Steak And Kidney Pie Recipe
This recipe of Steak And Kidney Pie was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. A lip-smacking Side Dish, this Steak And Kidney Pie completes your spread. Beef is the main ingredient in this Steak And Kidney Pie. A family favorite that is feasted upon every weekend, this Steak And Kidney Pie recipe should not be missed!
Ingredients
Crust:
3 1/4 cups flour
1 cup shortening
1/2 teaspoon baking powder
Pinch of salt
About 1 cup of ice water
Filling:
1/2 lb. veal or beef kidney
1 1/2 lbs. Round steak, stewing beef or shoulder steak
Salt and pepper
1 can drained mushrooms (optional)
Sift dry ingredients together and cut in shortening till crumbly - add water gradually.
Roll to 1/2 thickness.
Directions
Cube beef and cut up kidney - remove fat and gristle.
Add salt and pepper and cook until tender (about 1 hour) on top of stove.
Remove meat and kidney from gravy and place in deep pie dish or casserole - placing egg cup or china steamer in center.
Pour on gravy - if too much gravy it can be stored in frig for several days and used to pep up a can of soup, or other gravies.
Cut a strip of pastry and place on dampened edge of pie dish.
Cover with pastry, leaving hole in center, and crinkle edges with fork.
Bake in hot (400°) oven until pastry is cooked and golden brown.
Add salt and pepper and cook until tender (about 1 hour) on top of stove.
Remove meat and kidney from gravy and place in deep pie dish or casserole - placing egg cup or china steamer in center.
Pour on gravy - if too much gravy it can be stored in frig for several days and used to pep up a can of soup, or other gravies.
Cut a strip of pastry and place on dampened edge of pie dish.
Cover with pastry, leaving hole in center, and crinkle edges with fork.
Bake in hot (400°) oven until pastry is cooked and golden brown.
