Ingredients

• 1 beef kidney about 1 lb.
• 2  1/2 lbs. beef for stew cut into 1” chunks
• 1/4 cup all-purpose flour
• salad oil
• 1 large onion chopped
• 1/2 cup dry red wine or beer
• water
• 2 beef-flavored bouillon cubes or envelopes
• 2 tsp. Worcestershire
• 1/4 tsp. pepper
• 1 19-inch unbaked piecrust
• 1 egg yolk

Directions

1. Wash kidney; remove membrane and hard white parts and with sharp knife, cut into 1” chunks.
2. On waxed paper, coat kidney and beef chunks with flour. In 5-quart Dutch oven over medium-high heat, heat 3 tablespoons oil. Cook kidney and beef chunks, several pieces at a time, until well browned. Remove pieces as they brown and add more oil, as needed.
3. Reduce heat to medium; add onion to drippings. Cook until onion is almost tender, about 3 minutes, stirring occasionally.
4. Stir in wine, ½ cup water, bouillon, Worcesterhire, and pepper, stirring to dissolve bouillon cubes. Add meat and heat to boiling; reduce heat to low. Cover and simmer 2 hours or until meat is fork-tender.
5. Spoon mixture into 2-quart round shallow casserole. Preheat oven to 400° F. Prepare pastry; roll into circle 1” larger than casserole.
6. Fit crust loosely over meat mixture; trim pastry overhang to about 1” and make a fluted edge. Beat egg yolk with 1 tsp. water. Brush pastry with egg-yolk mixture. With point of knife, make slits in crust.
7. Bake pie 40 minutes until browned and bubbly. Cover loosely with foil if crust browns too quickly.