Beefsteak & Kidney Pie Recipe
- 2 1/2 lbs. top sirloin, cut into 2" cubes
- 1 pound lamb kidneys, quartered
- 1 lg. thinly sliced onion
- 1 (10 1/2 ounce.) can condensed beef bouillon, undiluted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Marjoram & thyme
- 1/4 pound mushroom caps
- 2 tbsp. flour
- Oil for browning
- Pie pastry
- Soak kidneys in cool, lightly salted water for 30 min.
- Drain, remove skin and membrane.
- Dry and cut into quarters.
- Heat oil in heavy skillet or possibly Dutch oven.
- Brown beef, add in kidneys and onions, saute/fry about 5 min.
- Add in bouillon and 1/2 can of water.
- Add in salt, pepper and herbs.
- Bring to boil, reduce heat and simmer gently, covered, for 2 hrs.
- Add in mushrooms.
- With slotted spoon, remove meat mix into large glass pie plate.
- Place shot glass in center to "hold up" the crust.
- Stir flour into liquid, bring to boil, pour over meat.
- Cover with pastry, gashed to allow steam to escape.
- Bake at 450 degrees till pastry is slightly brown.
sirloin, lamb kidneys, onion, condensed beef bouillon, salt, pepper, thyme, mushroom caps, flour, browning, pie pastry
Taken from cookeatshare.com/recipes/beefsteak-kidney-pie-14782 (may not work)