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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pie 02

Print this Recipe    Steak Kidney Pie 02

English Beef and Kidney Pie
Serves 6 or more

2 pounds chuck beef
1 pound beef kidney, carefully trimmed
Beef suet (a piece the size of a large egg)
1 large onion, coarsely chopped
1 cup rich beef stock
1 teaspoon salt
Freshly ground black pepper
Cayenne pepper
1-1/2 teaspoons Worcestershire sauce
Flour
Pastry for a single-crust pie

Cut the beef and kidney into one-and-one-half-inch cubes.

Try out the suet in a heavy kettle or Dutch oven, and remove the
suet cracklings. Add the onion and saute until transparent.

Add the beef and kidney and cook, stirring almost constantly, until
thoroughly browned.

Add the beef stock, salt, pepper and cayenne to taste and the
Worcestershire sauce. Stir well, cover and simmer until the meat
is tender, or about 1 hour and forty-five minutes.

If necessary, add enough water to almost cover the meat. Thicken
the broth with flour which has been blended with cold water, allowing
one and one-half teaspoons flour for each cup of broth. Transfer
the mixture to a casserole and cool until lukewarm.

Preheat oven to hot (450 degrees F.)

Roll the pastry to one-eighth-inch thickness and place over the
meat, sealing it to the sides of the casserole. Cut gashes for
the escape of steam. If desired, the pastry can be cut in strips
and arranged lattice-fashion over the meat.

Bake about ten minutes, lower heat to moderate (350 F.) and bake
until the crust is delicately browned, or about fifteen minutes
longer.

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