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| 1 | each | beef kidneys | |
| 4 | tablespoons | vegetable shortening | |
| 2 | each | onion | chopped |
| 2 | pounds | beef, round steak | cubed |
| 1 1/2 | tablespoons | worcestershire sauce | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 2 | tablespoons | butter | softened |
| 2 | tablespoons | flour, all-purpose | |
| 2 | tablespoons | parsley leaves | minced |
| 1 | teaspoon | rosemary leaves | |
| 1 | teaspoon | oregano | |
| Pastry | |||
| 1 | cup | flour, all-purpose | |
| 1/4 | teaspoon | salt | |
| 1/3 | cup | vegetable shortening | |
| 2 | tablespoons | water | cold |
Wash the kidney, remove membranes and fat, and cut kidney in 1 inch cubes.
Cube the steak into 1 inch cubes.
Melt the shortening in a heavy pot.
Add the onions and cook, stirring often, until well browned.
Add the steak and kidneys.
When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper.
Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
Preheat the oven to 400 degrees F.
Blend the butter with the flour to make a beurre manie.
Drop small pellets of this paste into the sauce and stir to thicken it.
Put meat and sauce into a deep pie plate and sprinkle with parsley.
If you wish to use a pastry topping, roll out the dough and cover the pie plate.
Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.
Pastry: Mix the flour and salt.
Cut in the shortening with a pastry blender.
Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces.
Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
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