Steak and Kidney Pie Recipe - Cooking Index
Steak and Kidney Pie Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Beef - (rump round?) |
| 3/4 lb | 340g / 11oz | Lamb kidney |
| 3 cups | 711ml | Beef stock - (or bouillon) |
| 1 1/3 cups | 83g / 2.9oz | Onions - chopped |
| 3 tablespoons | 45ml | Butter - (or margarine etc) |
| Carrots and celery - (as desired) | ||
| 1 | Salt and pepper | |
| Worcestershire sauce - to taste | ||
| 1 | Crust pie circles |
Cut beef into small 3/4 inch cubes. Slice up treated lamb kidney and dice. Put meats to one side. Melt butter in saute pan and saute onions until transparent.
Add beef and cook until lightly browned, turning constantly. Add diced carrots and celery, then pour in the 3 cups of stock.
Cover and simmer until tender. Thicken stock with flour, (or cornstarch etc), and season with condiments to taste.
Prepare pie crusts. Empty the stock/ meat/veggie mix into a pie dish, adding kidney meat (which needs only 20 minutes cooking), and cover with piecrust in usual manner, leaving small hole in top for steam to escape.
Bake at 450F for about 20 minutes - (or until done).
Source:
Texas The Beautiful Cookbook
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