Steak and Kidney Pie II


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Cooking receipe to make Steak and Kidney Pie II under category Pie s 4U. You may find some video clips related to this receipe below.

Steak and Kidney Pie II

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.

Ingredients:

pastry for a 1 crust pie

1 beef kidney

2 pounds round steak, cubed

2 tablespoons fat

2 large 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 raw potatoes

6 tablespoons all-purpose flour

Directions:

1

Cover beef kidney with lightly salted water. Cover, and refrigerate

overnight. Drain off water. Cut out tubes and white membrane with

scissors. Dice meat

2

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.

3

Add potatoes and continue simmering until potatoes are tender, about

1/2 hour.

4

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.

5

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.

6

Bake at 425 degrees F (220 degrees C) until lightly browned, about 30

minutes.

Makes 1 – 3 quart pie

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