Hearty Steak And Kidney Pie

• 2 1/2 pkg. (10 oz.) pie crust mix
• 2 lb. chuck, cut into 2 x 1-inch strips
• all-purpose flour
• 6 Tbsp. butter or margarine
• 2 veal kidneys
• 1 tsp. salt
• 2 (10 3/4 oz.) cans beef broth (undiluted)
• 1 pt. fresh oysters or 1 (8 oz.) can oysters (optional)
• 1 lb. fresh mushrooms, washed and halved or 2 (8 oz.) cans mushrooms, whole or sliced
• 1 c. chopped onion
• 2 Tbsp. fresh parsley, chopped
• 1/2 bay leaf, crumbled
• 1 tsp. dried thyme leaves
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 egg yolk

1. Cover kidneys with cold water.
2. Add 1 teaspoon salt; let stand for 1 hour.
3. Prepare pie crust mix according to package directions.
4. Refrigerate until ready to use.
5. Roll (beef) chuck strips in 1/4 cup flour on waxed paper, coating evenly; shake off excess flour.
6. In large skillet, melt butter.
7. Add strips of chuck and brown well on all sides.
8. Brown only enough at one time to cover bottom of skillet.
9. Takes about 25 minutes.
10. Arrange around sides of 9 x 13-inch baking dish.

chuck, flour, butter, veal kidneys, salt, beef broth, fresh oysters, fresh mushrooms, onion, fresh parsley, bay leaf, thyme, salt, pepper, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852387 (may not work)