Steak and Kidney Pie II So Tasty

Wednesday, September 14, 2022

Steak and Kidney Pie II

"This pot pie is a meal, a simmering stew below a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney rather than pork. You need no longer soak it overnight in salt water."

Ingredients :

1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 kilos round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
1/four teaspoon ground black pepper
half teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-reason flour

Instructions :

Prep :	Cook : 6M	Ready in :

Cover beef kidney with gently 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 fats. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is sort of gentle, about 1 hour.
Add potatoes and retain simmering until potatoes are tender, about half of hour.
Blend collectively flour and remaining 1/2 cup water; stir into meat aggregate. Continue cooking and stirring till combination thickens. Pour into 3 quart casserole.
Roll out pastry slightly larger than pinnacle of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold below, and flute towards inner fringe of casserole. Cut numerous steam vents in middle.
Bake at 425 degrees F (220 tiers C) till gently browned, about half-hour.

Notes :

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