Classic Steak And Kidney Pie
|Cooked beef kidneys||18 Ounce (1 Pound, 2 Ounces)|
|Cooked beef||18 Ounce, cut into 3/4 inch cubes (1 Pound, 2 Ounces)|
|Flour||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Instant beef broth and seasoning mix||2 Ounce (2 Packets)|
|Water||1 3⁄4 Cup (28 tbs), divided|
|Onion||4 Ounce, sliced|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Enriched white bread slice||3 , made into crumbs|
In saucepan sprinkle kidneys and beef with flour, broth mix, salt and pepper.
Add 1 1/2 cups water, onion, pimento, Worcestershire, and thyme.
Bring to a boil, reduce heat, and simmer, stirring often, until thickened.
Place beef-kidney mixture in a 1 1/2-quart casserole.
In bowl combine remaining 1/4 cup water, crumbs, and salt, stirring with a fork until crumbs are evenly moistened.
Place mixture between two large sheets of wax paper.
Roll out in a shape to cover casserole.
Remove from wax paper and place over steak-kidney mixture.
Press crust to secure around ends of casserole.
Bake at 325°F.
for 45 minutes or until top is lightly browned.