Steak and Kidney Pudding

• 1 each beef kidneys
• 4 tablespoons vegetable shortening
• 2 each onions chopped
• 2 pounds beef, steak cubed
• 1 1/2 tablespoons worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter softened
• 2 tablespoons flour, all-purpose
• 2 tablespoons parsley leaves minced
• 1 teaspoon rosemary leaves

1. Wash the kidney, remove membranes and fat, and cut kidney in 1 inch cubes.
2. Cube the steak into 1 inch cubes.
3. Melt the shortening in a heavy pot.
4. Add the onions and cook, stirring often, until well browned.
5. Add the steak and kidneys.
6. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcestershire, salt, and pepper.
7. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
8. Preheat the oven to 400 degrees F.
9. Blend the butter with the flour to make a beurre manie.
10. Drop small pellets of this paste into the sauce and stir to thicken it.
11. Put meat and sauce into a deep pie plate and sprinkle with parsley.
12. If you wish to use a pastry topping, roll out the dough and cover the pie plate.
13. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.
14. Pastry: Mix the flour and salt.
15. Cut in the shortening with a pastry blender.
16. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces.
17. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

beef kidneys, vegetable shortening, onions, beef, worcestershire sauce, salt, black pepper, butter, flour, parsley, rosemary

Taken from recipeland.com/recipe/v/steak-kidney-pudding-41841 (may not work)