Steak & Kidney Pie Recipe

  British Beef

1/4 cup butter
2 1/2 lb. top sirloin, cut in 1-inch chunks
Salt and pepper
1 onion, chopped
3 veal kidneys, trimmed of fat and thinly sliced
1/2 lb. mushrooms, sliced
1/4 cup chopped shallots
1 clove garlic, minced
1-1/2 cups beef stock (1 can Swanson's beef broth)
1 teapoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup water
2 tablespoons flour
3 tablespoons lard (shortening)
3/4 teaspoon salt
1 cup flour
2 tablespoon ice water

Heat butter in heavy skillet. Sprinkle meat lightly with salt and pepper. Brown beef well on all sides. Push beef to one side; add onion, kidneys, mushrooms, shallots and garlic. Saute until golden. Add beef stock, tarragon, Worcestershire sauce, salt, pepper. Cover and simmer about 1 hour, or until meat is tender. Combine water and flour; stir in; cook and stir until thickened.For pastry: Combine flour and salt; cut in lard or shortening until a coarse meal like consistency. Add water; stir just until combined. Form into a ball. Wrap in plastic wrap and chill for 15 minutes. Put meat mixture into a 1-quart casserole or deep pie dish; cool to lukewarm. Roll pastry to 1-inch larger than casserole. Place on top of meat mixture. Trim; seal edge. Cut a small hole in center of pastry. Bake at 450 degrees for 15 minutes; reduce heat to 375 degrees and bake 20 minutes more or until crust is golden and mixture is bubbly.

Steak & Kidney Pie

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