All Recipes > Steak and Kidney Pie
Steak and Kidney Pie
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- Wash kidney; remove membrane and hard white parts and with sharp knife, cut into 1” chunks.
- 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.
- Reduce heat to medium; add onion to drippings. Cook until onion is almost tender, about 3 minutes, stirring occasionally.
- 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.
- Spoon mixture into 2-quart round shallow casserole. Preheat oven to 400° F. Prepare pastry; roll into circle 1” larger than casserole.
- 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.
- Bake pie 40 minutes until browned and bubbly. Cover loosely with foil if crust browns too quickly.
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