Beef And Kidney Bean Pie
|French dressing||1⁄2 Cup (8 tbs)|
|Boneless lean beef for stew||1 Pound, cut into 1 inch pieces|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Condensed tomato soup||21 1⁄2 Ounce, condensed (2 10 3/4 Ounce Cans)|
|Hot water||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Basil||1⁄4 Teaspoon, crushed|
|Frozen green peas||10 Ounce|
|Pie crust pastry||1|
|Mushrooms||8 Ounce, drained|
Remove membrane from kidney and cut kidney lengthwise through center.
Remove skin, white tubes, and fat.
Thoroughly rinse kidney with cold water.
Cut into 3/4 to 1-inch cubes.
Put cubes into a bowl and pour dressing over all.
Turn each piece to coat.
Cover and marinate at least 1 hour, turning pieces occasionally.
Meanwhile, coat beef pieces with a mixture of the flour, salt, pepper, and paprika.
Drain kidney pieces and add along with beef and onion to hot fat in a top of range casserole.
Brown meat on all sides.
Stir in soup, water, Worcestershire sauce, and basil.
Add more hot water if needed to cover meat.
Add bay leaf.
Cover; simmer 45 minutes.
Mix in the frozen peas and continue simmering 15 to 45 minutes, or until meat is tender.6.
Prepare pastry and roll into a round about Vs inch thick and larger than overall size of casserole top.
Fold in quarters; with a knife make slits near center to allow steam to escape; set aside.
Heat mushrooms about 5 minutes in hot butter in a small saucepan, stirring constantly.
When meat is tender, remove bay leaf.
Stir in mushrooms.
If necessary, thicken liquid.
Moisten rim of casserole with cold water.
Lift pastry gently and unfold over hot mixture in casserole.
Fold extra pastry under at edge and gently press to rim of casserole to seal.
Bake at 425Â°F 15 to 20 minutes, or until pastry is lightly browned.