Beefsteak & Kidney Pie
Yield
8 servingsPrep
60 minCook
90 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
veal kidneys
or baby beef kidneys |
* |
| 1 ½ | 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
|
*
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | cup |
celery
chopped, including tender leafy tops |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | x |
suet
or bacon drippings |
* |
| 1 | x |
all-purpose flour
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) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
veal kidneys
or baby beef kidneys |
* |
| 680.4 | g |
beef, round steak
or rump, cut into 1inch pieces |
|
| 237 | ml |
red wine
dry |
*
|
| 2 | each |
onions
1 sliced, 1 diced |
|
| 2 | each |
bay leaves
|
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
celery
chopped, including tender leafy tops |
|
| 237 | ml |
mushrooms
sliced |
|
| 1 | x |
suet
or bacon drippings |
* |
| 1 | x |
all-purpose flour
for dredging and thickening |
*
|
| 473 | ml |
water
hot |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | ml |
marjoram
|
*
|
| 1 | x |
pastry
puffpaste, piecrust, or biscuit dough (to cover casserole) |
* |
Directions
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.
