- 1 recipe pastry for a 9 inch single crust pie
- 1 pound beef kidney
- 2 pounds round steak, cubed
- 2 tablespoons lard
- 2 onions, chopped
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 2 cups water
- 4 cups diced potatoes
- 6 tablespoons all-purpose flour
- Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
- In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
- Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
- Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
- Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
- Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
05/17/2018
recipepes.com
Steak and Kidney Pie, recipe
PT15M
PT1H
5
455 calories
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