Steak and Kidney Pie II

Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.

• Calories: 658 Calories

Ingredients

• 2 teaspoons salt
• 1 recipe pastry for a 9 inch single crust pie
• 2 cups water
• 6 tablespoons all-purpose flour
• ¼ teaspoon ground black pepper
• 1 pound beef kidney
• 2 pounds round steak, cubed
• 2 tablespoons lard
• 2 onions, chopped
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 teaspoons Worcestershire sauce
• 4 cups diced potatoes

Recipe Instructions

Step 1

Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat

Step 2

In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.

Step 3

Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.

Step 4

Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.

Step 5

Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.

Step 6

Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.