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Jack's Beefsteak & Kidney Pie
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| What You Need: |
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1 clove garlic, chopped
2½ tablespoons butter
2 pounds lean rump steak, cubed and dredged with flour
4 lamb kidneys
1 teaspoon salt
½ teaspoon pepper
1 tablespoon original Worcestershire sauce
1 bay leaf
1 cup boiling water
2 cups peeled, diced potatoes (1-inch dice)
5 small onions, peeled
1 tablespoon chopped parsley
2 tablespoons flour
¼ cup cold water
Pastry for one 9-inch pie crust
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| How To Cook: |
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1. Saute garlic in butter in a heavy pan; remove garlic from butter. Sear steak cubes in butter.
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2. Skin kidneys and remove centers; cut in quarters. Add kidneys to steak; brown lightly.
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3. Combine salt, pepper, Worcestershire sauce and bay leaf; add boiling water.
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4. Add liquid to meat; simmer, covered, 2 hours, or until meat is nearly tender.
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5. Add potatoes, onions, and parsley; cook 30 minutes more.
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6. Combine flour and ¼ cup cold water; mix to a smooth paste.
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7. Stir paste into stew and cook, stirring occasionally, until gravy thickens.
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8. Turn stew into a 1½-quart casserole; cover with the pastry crust, piercing the crust to allow steam to escape.
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9. Bake in a preheated 450°F oven until crust is done, 10 to 15 minutes.
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