Steak And Kidney Pie

• 1 1/2 lb. round or chuck steak
• 3 lambs kidneys
• 5 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. margarine
• 1 large onion, sliced
• 1 Tbsp. Worcestershire sauce
• shortcrust pastry for 10-inch crust
• milk

1. Trim fat from steak and cut into 3/4-inch cubes.
2. Remove skin and fat from kidneys and cut into 1/2-inch cubes.
3. Dredge meat with 3 tablespoons flour mixed with salt and pepper.
4. Melt margarine in a stew pan or Dutch oven.
5. Add onion and brown lightly.
6. Remove onion, brown steak cubes a few at a time in the remaining drippings.
7. Add onion, 1 cup beef stock (hot) and Worcestershire sauce.
8. Cover tightly and simmer gently for 1 to 2 hours or until tender.
9. Mix remaining flour with 1 tablespoon margarine.
10. Add to gravy to thicken.
11. Pour mixture into a 10-inch pie dish, invert custard cup in the center to support the crust. Roll out pastry and cover pie.
12. Cut small slits for steam to escape; crimp edges of pastry.
13. Brush with milk.
14. Bake in hot 425u0b0 oven for 30 minutes or until crust is golden.
15. Serves 6.

chuck steak, lambs kidneys, flour, salt, pepper, margarine, onion, worcestershire sauce, shortcrust pastry, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252677 (may not work)