Steak and Kidney Pie II recipe
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Ingredients
- 1 recipe pastry for a 9 inch single crust pie 1 pound beef kidney 2 pounds round steak, cubed 2 tablespoons lard 2 onions, chopped 2 teaspoons salt ¼ teaspoon ground black pepper ½ teaspoon dried thyme 1 bay leaf 2 teaspoons Worcestershire sauce 2 cups water 4 cups diced potatoes 6 tablespoons all-purpose flour
Nutrition Info
- 657.8 caloriescarbohydrate: 41.8 gcholesterol: 403.2 mgfat: 30.9 gfiber: 4.3 gprotein: 50.6 gsaturatedFat: 10.4 gservingSize: -sodium: 1168.9 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Steak and Kidney Pie II
Directions
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Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
Blend together flour and remaining 1/2 cup water, stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.