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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pie 09

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Beefsteak and Kidney Pie

1 to 1-1/2 pounds round steak
1 veal kidney or small beef kidney
1/2 cup chopped onions
5 tablespoons tried-out beef fat, butter, or margarine
4 tablespoons flour
3-1/2 cups beef bouillon or consomme
1 to 1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
Pastry of your choice, using 2 to 4 cups of flour

Trim the fat from the steak and put it in a frying pan over medium
heat to melt. Cut the steak into cubes, 3/4 inch to 1 inch. Cut
the kidney meat away from the white fibers and remove the fat.
Cut the kidney into small chunks. When the beef fat is tried out,
remove the solid parts left in the pan. Add butter or margarine
to the pan (if needed) to make 5 tablespoons. Saute the onions
very lightly in the fat. Stir in the flour and blend well. Add
the bouillon or consomme and stir until thickened. Season with
the salt, pepper, and Worcestershire sauce. Add the meat and cool.

Have ready a 2-quart casserole or baking pan of comparable capacity.
If using a bottom crust as well as top, the pastry will require 3
or 4 cups of flour. Follow the recipe for suet, or regular, or
lard and butter pie crust. If using a top crust only, prepare any
of these or a meat-puff paste. Like many meat pies, this will be
better if a custard cup or egg cup is inverted in the center of
the pie to hold up the crust and to gather the gravy during baking.
Put the filling into the casserole or pan, top with pastry, and
bake 20 minutes at 450 degrees. Reduce the heat to 325 degrees
and bake 35 to 40 minutes longer.


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