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  Added: Jun 04, 2007  •  Visited (309)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Steak - And - Kidney Pie
What You Need:
  • 1 pounds lean boneless sirloin or top round steak cut into 1-inch cubes
  • 1 pound veal kidneys, peeled, trimmed of fat and cut into 1-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • cup flour
  • cup rendered beef suet or lard, or substitute 3 tablespoons butter combined with 1 tablespoon vegetable oil
  • 1 cup thinly sliced fresh mushrooms (about pound)
  • cup coarsely chopped onions
  • 1 cups water
  • cup pale dry sherry or dry red wine
  • 1 tablespoon finely chopped parsley
  • teaspoon thyme
  • teaspoon Worcestershire sauce
  • Rough puff pastry
  • 1 egg yolk combined with 1 tablespoon heavy cream

  • How To Cook:
    1. Preheat the oven to 425F. Pat the cubes of steak and kidney completely dry with paper towels, and sprinkle them with 1teaspoonof the salt and teaspoon of the pepper. In a bowl, combine the cubes with the flour, tossing them about with a spoon to coat them evenly.

    2. In a heavy 10- to 12-inch skillet, heat the fat until it splutters. Brown a dozen or so of the cubes at a time over high heat, turning them frequently and regulating the heat so that the meat colors quickly and evenly without burning.

    3. Add more fat to the pan when necessary. With a slotted spoon, transfer the cubes to a heavy 2-quart casserole about 4 inches deep.

    4. Add the mushrooms and chopped onions to the fat remaining in the skillet and cook over moderate heat, stirring constantly, for 2 or 3 minutes. With a slotted spoon, transfer the mushrooms and onions to the casserole.

    5. Pour the water into the skillet and bring it to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.

    6. Pour it over the meat in the casserole and add the sherry, parsley, thyme, Worcestershire sauce, and the remaining salt and pepper. Stir together gently.

    7. On a lightly floured surface, roll the pastry out into a rough rectangle about inch thick, and cut 2 strips about 12 inches long and inch wide from the ends. Lay the strips end to end around the rim of the casserole and press them firmly into place.

    8. Moisten them lightly with a pastry brush dipped in cold water. Then drape the remaining pastry over the rolling pin, lift it up, and carefully unroll it over the casserole.

    9. With a small knife or scissors, trim off the excess pastry, and secure the edges to the rim by crimping them tightly with your fingers or the tines of a fork.

    10. Reroll any scraps of pastry and cut them into simple flower and leaf shapes. Moisten their bottom sides with the egg-yolk-and-cream mixture and arrange them attractively on top of the pie.

    11. Make 2 parallel cuts each about 1 inch long in the center of the pie and, with a pastry brush, paint the surface of the pie with the egg-yolk mixture.

    12. Bake in the middle of the oven for 30 minutes, then reduce the heat to 350F and bake for another 30 minutes, or until the crust is golden brown. Serve at once, directly from the baking dish.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine Europe England
    Main Ingredient Meat & Poultry Beef
    Main Ingredient Meat & Poultry Veal
    Main Ingredient Mushrooms
    Dish Pie & Tart


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