• 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
  • Pastry:
  • 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.

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Submitted 6/13/05.
Source: My files
Submitted By: Joy Bowers
Steak & Kidney Pie