Steak And Kidney Pie
|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|
|Pastry||1 (For Single Crust 9 Inch Pie)|
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.