You are here

Beef Steak Kidney & Oyster Pie

the.instructor's picture
Ingredients
  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
  Pepper 1
  Canned brown gravy sauce 20 Ounce (2 Can)
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked

Rate It

Your rating: None
4.22059
Average: 4.2 (17 votes)