Beefsteak and Kidney Pie

150 minutes Prep: 60 minutes Cook: 90 minutes

245 calories per serving view nutrition facts

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4	small	veal kidneys	or baby beef kidneys
1 1/2	pounds	beef, round steak	or rump, cut into 1inch pieces
1	cup	red wine	dry
2	each	onions	1 sliced, 1 diced
2	each	bay leaves
1/2	cup	parsley leaves	chopped
1/2	cup	celery	chopped, including tender leafy tops
1	cup	mushrooms	sliced
1	x	suet	or bacon drippings
1	x	flour, all-purpose	for dredging and thickening
1	pint	water	hot
1	x	salt
1	x	black pepper	to taste
1	teaspoon	marjoram
1	x	pastry	puffpaste, piecrust, or biscuit dough (to cover casserole)

Separate the kidneys with a sharp knife, discarding all gristly portions and fat.

Sprinkle with salt. Cover with claret, add bay leaves, sliced onion, pepper.

Let it marinate 2 hours.

Pound the steak with flour, and cut into 1inch pieces.

Brown suet or heat bacon drippings in iron skillet.

Then add diced onion and cook until clear; remove onion from skillet.

Over medium heat, brown steak well.

Next drain the kidneys, reserving the marinade; dredge with flour, and brown, stirring carefully.

Add 1 pt or less or hot water, stir well, add chopped celery and parsley, and marjoram.

Mix all well, and transfer to the casserole from which you intend to serve the pie.

Strain into it the marinade. Cover with a tight lid, and bake at 325�F for about 1 hour.

Remove from oven.

Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps.

Add the mushrooms to the casserole mixture.

Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400�F oven, and bake until brown, about 20 to 30 minutes.

Serve at once.

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Serving Size 131g

Amount per Serving

Calories 245 30% of calories from fat