Beef Steak And Lamb Kidney Pie
|All-purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Boneless beef round||1 1⁄2 Pound, cut into 1-inch cubes|
|Vegetable oil||3 Tablespoon|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|White onions||6 , peeled|
|Water||1 1⁄4 Cup (20 tbs)|
|Bisquick mix/Commercial piecrust mix||1 Cup (16 tbs) (From 10 Biscuits)|
1) Rinse the kidneys under cold water and then remove the outer sack and fat.
2) Put the kidneys in a very large bowl of ice water.
3) With the help of scissors, remove the remaining fat and tubes from the kidneys.
4) Discard the removed contents and cut the kidneys in the ice water into slices of ¼-inch each.
5) Combine together the flour, ginger, salt and cinnamon in a medium bowl.
6) Drain the kidneys and toss the beef and kidney pieces in the flour mixture.
7) Place a medium skillet over moderate-high heat and brown the meats quickly in the oil, constantly stirring.
8) Add the browned meats to a slow cooker along with the Worcestershire sauce, mustard, onion and water.
9) Cover the cooker and cook on LOW for 5 to 6 hours.
10) Before serving time, preheat the oven to temperature of 425 degrees and if using Bisquick, make just enough to prepare 10 biscuits. Thicken the sauce by gently simmering it is required.
11) Put the meat in an oven-proof casserole or deep pie dish and top with the raw crust.
12) Bake in the preheated oven for 20 to minutes, till the top is golden brown. To ensure that the top browns well, brush it with cold milk before baking.
9) Transfer the preparation to a serving plate and serve while still hot. The pie makes a good main course dish and can also be served as an appetizer. Cut into wedges if preferred or slice as per choice.