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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pie 06

Print this Recipe    Steak Kidney Pie 06

Steak and Kidney Pie
Serves 6

1 lb good steak, trimmed of fat, cubed

4 oz ox kidney, chopped and cleaned
1 large onion, peeled and chopped
flour
Worcestershire sauce (optional)
mixed dried herbs
flaky or puff pastry

Marinate steak in some red wine, a bay leaf, some black pepper
overnight, this is optional.

Take the marinated steak, drain and reserve the marinade, coat
steak and kidney in flour. Heat some lard (or oil) in a large pan,
add the onion and fry gently until soft. Add the meat and fry
until sealed (the flour will be a brownish colour) Add the marinade
to the pan and stir, the sauce will thicken. Add some water (and/or
wine) if it gets too dry. You should have a nice gravy consistency.
Cover and simmer gently, adding more liquid if necessary. When
cooked (a nice stew), turn off the heat and let the lot cool down.
Preheat your oven to around 200 degrees cup

Make or thaw your pastry. Pour the cooled stew into a dish, cover
with the pastry (if using puff, tap the sides of the pastry when
you have trimmed it to 'open' the layers). Make sure to leave a
little overhang as the pastry will shrink a little, and cut some
slits in the top to let the steam escape. Brush with milk or beaten
egg (gives a nice glaze). Bake for about 35 minutes - the pastry
will be nice and brown.

Serve with mashed potatoes and green beans.

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