Ingredients

• 1  1/2 pounds sirloin or top round steak, lean, boneless
• 1 pound veal kidneys (Jenny uses lamb)
• 5 Tsp. vegetable oil
• 2 tsp salt
• 1 tsp white pepper
• 1/4 tsp thyme
• 1/4 flour
• 3 cups dry red wine
• 1 cup mushrooms quartered
• 1/2 cup onion coarsely chopped
• 1/4 cup Madeira wine
• 1 Tsp. parsley chopped
• 1/2 recipe standard pie crust
• 1 egg yolk
• 1 Tsp. milk

Directions

1. Cut steak into 1 inch cubes.  Peel off any membrane around kidneys and remove any fat.  Cut into 1 inch cubes.
2. Heat oil in a large skillet.  Add steak and kidneys and cook quickly until seared on all sides.  Reduce heat and season with salt, pepper and thyme.  Add flour and toss lightly to coat all meat.  Cook a few minutes longer.  Add red wine and stir from bottom of skillet to deglaze pan.  Simmer 10 minutes to thicken sauce.
3. In a separate pan, sauté mushrooms and onions in 1 tablespoon of oil.  Add Madeira and parsley.  Simmer for 10 minutes.  Add mushroom mixture to meat mixture and blend well.
4. Preheat over to 350 degrees.
5. Spoon meat mixture into buttered 2 quart casserole.  Roll pie dough to fit, cover casserole dish, and crimp edges.  Cut 2 vent holes in top of crust and brush with beaten egg yolks and milk.
6. Bake for 45 to 50 minutes, or until crust is golden brown and meat is tender.

Cooking with Mickey – Volume II