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Steak And Kidney Pie

southern.chef's picture
This steak and kidney pie is a filling and meaty pie prepared with beef kidney and steak cubes. Baked in a single crust pastry along with vegetables, the steak and kidney pie is a classic meat pie recipe that is good for homely meals at dinner.
Ingredients
  Beef kidney 1
  Boneless sirloin steak 1 Pound, cut into 3/4 inch cubes
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Water 2 Cup (32 tbs)
  Onion 1 Small, chopped
  Carrots 2 Medium, scraped and sliced
  Worcestershire sauce 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pastry 1 (For Single Crust 9 Inch Pie)
Directions

Trim membrane and fat from kidney.
Place kidney in a medium saucepan, and cover with water.
Bring to a boil; cover, reduce heat, and simmer about 1 1/2 hours or until meat is tender.
Drain and cut into 1/2 inch cubes; set aside.
Dredge beef cubes in 1/4 cup flour.
Brown beef cubes in hot oil.
Add 2 cups water, onion, carrots, and Worcestershire.
Cover and simmer 30 minutes.
Combine 1/2 cup water, 3 tablespoons flour, salt, and pepper, stirring until flour dissolves; stir into beef and vegetables.
Stir in kidney.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Pour into a lightly greased 2 quart casserole.
Roll pastry on a lightly floured surface to 1/8 inch thickness; cut pastry to make it 1 inch larger than casserole top.
Place pastry on meat mixture.
Turn edges under, and flute.
Cut slits in top of pastry for steam to escape.
Bake at 400° for 12 to 15 minutes or until pastry is golden brown.
Let stand 10 minutes before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef

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