Beef and Kidney Pie

Russ Myers

By
@Beegee1947

A traditional British pie at its best – meltingly tender after long slow cooking!


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Rating:
★★★★★ 3 votes
Comments:
Serves:
4 / 6
Cook:
2 Hr
Method:
Bake

Ingredients

1
beef kidney
4 c
warm water
1 Tbsp
salt
1 lb
beef round steak
1/2 c
all purpose flour
3 Tbsp
shortening, or cooking oil
1 medium
onion, sliced
2 c
cold water
1 tsp
worcestershire sauce
1 tsp
salt
1 dash(es)
pepper
1
9 inch pie pastry
1
small amount milk

Step-By-Step

1Combine beef kidney, warm water, and 1 tablespoon salt; soak for 1 hour; drain.

2Cover with cold water. Bring to boil; simmer for 20 minutes. Drain, remove membrane and hard parts.
Cut into 1/2 inch cubes.

3Coat round steak, cut into 1/2 inch cubes, with 1/4 cup all purpose flour.

4In Dutch oven, brown steak in hot oil.
Add onion, 2 cups of water, worcestershire sauce.
Cover and simmer 30 minutes, or until tender.

5Mix 1/2 cup cold water, 1/4 cup all purpose flour, 1 teaspoon salt, and a dash of pepper.
Stir into hot mixture.

6Cook and stir until bubbly.
Add kidney; heat thouroughly.
Pour into 1 1/2 quart casserole

7Roll pastry dough in circle 1/2 to 1 inch larger than casserole dish.
Place atop hot meat mixture; turn under edge and flute.
Cut slits for escape of steam.

8Brush with milk.
Bake at 450 F for 20 to 25 minutes.

About this Recipe

Main Ingredient: Beef
Regional Style: English