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Steak And Kidney Pie With Mushroom

Western.Chefs's picture
Ingredients
  Bacon fat 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Beef stock/Beef broth 2 Cup (32 tbs)
  Mushrooms 12 Ounce, sliced
  Dried marjoram 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried savory 1⁄2 Teaspoon
  Worcestershire sauce 2 Tablespoon
  Pureed italian tomatoes 10 Ounce, pureed
  Sherry 1 Cup (16 tbs)
  Soaked beef kidneys 1 Pound, drained, fat trimmed, and cut into 1 -inch pieces
  Chuck steak 1 Pound, cut into 1 -inch pieces
  Dried savory 1⁄2 Teaspoon, dried
  Puff pastry sheets 17 1⁄4 Ounce (1 Package)
  Egg 1 , beaten
  Salt To Taste
  Pepper To Taste
Directions

In a medium saucepan heat the bacon fat and saute the onions until soft.
Add the stock, mushrooms, herbs, and Worcestershire.
Stir well.
Add the tomato puree and sherry, and simmer for 30 minutes.
Add the kidneys and set the mixture aside.
In a large saucepan brown the steak in the remaining bacon fat.
Sprinkle with salt and pepper to taste.
Add the savory, beef, and kidney mixture and simmer for 1 hour, or until the beef is tender and cooked through.
Preheat the oven to 400°.
Line 4 8-ounce ramekins with the mixture.
Cover each with a pastry sheet, and cut steam holes.
Brush the pastry with egg.
Bake the pies for 30 minutes or until very lightly browned.
Offer each guest a sampling.

Recipe Summary

Method: 
Baked
Dish: 
Pie
Ingredient: 
Bacon

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