Baked Steak And Kidney Pie
|Beef rump steak||2 Pound (1/2 Inch Thick)|
|Veal kidneys||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped green onions||2 Tablespoon|
|Bay leaf||1 , cut up|
|Salt||1 1⁄5 Teaspoon|
|Freshly ground pepper||To Taste|
|Sherry||1⁄4 Cup (4 tbs)|
|Beef bouillon||3⁄4 Cup (12 tbs)|
|Pastry flour||2 Tablespoon|
Cut beef into 1 1/2-inch cubes.
Remove fat and veins from kidneys and cut into thin slices.
Heat 1/4 cup butter in skillet and saute beef and kidney until browned.
Add seasonings and cook 5 minutes.
Add sherry and bouillon and bring to a boil.
Transfer beef and kidneys to buttered, deep 2 1/2-quart casserole.
Cream 2 tablespoons butter with flour.
Blend into liquid in skillet.
Cook and stir until mixture thickens and pour over meat in casserole.
Cover with pastry Seal at edges and make several vent holes in center.
Bake in a 350° F oven for about 1 1/2 hours.