English Steak & Kidney Pie (British Isles)
Yield
6 servingsPrep
20 minCook
60 minReady
80 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef kidneys
*note |
* |
| ¾ | pound |
beef, round steak
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | x |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | each |
celery
leaf top |
|
| ½ | cup |
mushrooms
|
*
|
| ½ | cup |
carrots
diced |
|
| 2 | tablespoons |
all-purpose flour
heaping |
|
| ½ | cup |
water
cold |
|
| 1 | each |
pastry
for 1 crust |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
beef kidneys
*note |
* |
| 340.2 | g |
beef, round steak
|
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 1 | x |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | each |
celery
leaf top |
|
| 118 | ml |
mushrooms
|
*
|
| 118 | ml |
carrots
diced |
|
| 3E+1 | ml |
all-purpose flour
heaping |
|
| 118 | ml |
water
cold |
|
| 1 | each |
pastry
for 1 crust |
* |
Directions
Notes: *4 Veal kidneys may be used for a milder flavor Remove the skin and coarse parts from the kidneys.
Wash in salted water.
Cut into 1 inch squares.
Pound flour into round steak and cut into pieces.
Combine flour, salt and pepper.
Dredge kidney in seasoned flour.
Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown.
Cover meats with hot water, add bay leaf, parsley and celery tops.
Cover tightly and simmer for 1 hour.
Remove meat to deep baking dish .
Add mushrooms, carrots. Mix 2 tablespoons of flour with ½ cup water and add to pan liquor to thicken it.
Pour over meat and vegetables and top with pastry crust.
Bake in 350℉ (180℃) oven for about 1 hour.
