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Classic Steak And Kidney Pie

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Ingredients
  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)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 1 3⁄4 Cup (28 tbs), divided
  Onion 4 Ounce, sliced
  Chopped pimento 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Tablespoon
  Thyme 1⁄4 Teaspoon
  Enriched white bread slice 3 , made into crumbs
  Salt 1 Dash
Directions

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.
Set aside.
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.
Divide evenly.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Cook Time: 
45 Minutes

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