Steak & Kidney Pie
|Calf's kidney||3⁄4 Pound|
|Salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Margarine||3 Tablespoon (Fleischmann's)|
|Onion||3⁄4 Cup (12 tbs), finely chopped|
|Round steak||1 1⁄2 Pound (Thick)|
|Freshly ground black pepper||2⁄3 Teaspoon|
|Water/Beef stock||1⁄2 Pint|
|All purpose flour||4 Tablespoon|
Soak kidneys in lukewarm salted water for 1-2 hours and drain.
Remove fat in large tubes.
Cover kidney with large quantity of cold water and bring to boil.
Turn flame low and let simmer for 20-30 mins.
Drain and rinse in cold water.
Dry kidneys and cut into 3/4"-1" pieces.
Melt Fleischmann's Margarine in a thick bottomed saucepan or iron frypan and saute finely chopped onion until golden.
Add the beef and kidney pieces and brown them thoroughly stirring almost constantly.
Season with salt and pepper.
Add enough water or beef stock to cover and stir.
Cover pan and simmer over a low heat for 1-1 1/4 hours or until meat is tender.
Thicken with flour (mixed in a smooth paste with cold water).
Transfer meat and liquids to deep casserole or baking dish and allow to cool slightly.
In the meantime, make the flaky pastry and place over meat, moistening and pinching edges to the dish.
Make dents with a knife in the pastry to allow steam to escape.
Bake in a hot oven at 400° for 25-30 mins. or until pastry is golden brown.