Beef Steak Kidney & Oyster Pie
|Lean boneless beef||2 Pound, trimmed of fat and cut into thin slices|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine / 1/4 cup salad oil||1⁄8 Pound (1/4 Cup)|
|Veal kidneys/3/4 pound lamb kidneys, trimmed of white membranes and fat||1 1⁄2 Pound|
|Shucked raw oyster||10 Ounce (1 Jar)|
|Cream cheese pastry||1 Cup (16 tbs)|
|Button mushrooms||1⁄2 Pound, cut in quarters|
|Chopped onion||1 Cup (16 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dry thyme leaves||1 Teaspoon|
|Canned brown gravy sauce||20 Ounce (2 Can)|
Coat beef with flour; shake off excess.
Melt 1/4 cup of the butter in a 10- to 12-inch frying pan over medium-high heat.
Add beef and cook, stirring often, until lightly browned; add more butter as needed.
Remove from heat.
Thinly slice kidneys and set aside.
Drain oysters, reserving liquid; cut oysters into bite-size pieces.
On a floured board, roll out half the pastry and fit into a shallow 3 1/2- to 4-quart casserole, covering bottom and sides.
Place beef in pastry-lined dish; scatter kidneys and oysters over beef, then sprinkle with oyster liquid.
Mix mushrooms, onion, parsley, and thyme; sprinkle over meats.
Sprinkle lightly with pepper.
Pour brown gravy sauce evenly over all.
Roll out remaining pastry to cover pie; set in place atop filling.
Pinch edges of top and bottom crusts together to seal.
Cut a 1-inch hole in center of top crust to allow steam to escape.
Roll out any pastry scraps and cut into decorative shapes; moisten shapes on 1 side with water and set in place on top crust, moistened side down.
Bake, uncovered, in a 350° oven until crust is deep golden brown, about 2 1/2 hours.
If edges of crust begin to turn dark before center is browned, cover dark areas loosely with foil.