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The President's Beefsteak and Kidney Pie

 

18

Yield

8

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

4 small beef kidneys
*
1 ½ pounds beef, round steak
1 cup red wine
*
2 each onions
sliced
2 each bay leaves
*
½ cup parsley leaves
chopped
½ cup celery
chopped
1 cup mushrooms
sliced
1 pint water
hot
*

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 1 inch 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℉ (160℃) 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℉ (200℃) oven, and bake until brown, about 20 to 30 minutes.

Serve at once.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 18838% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 40mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 7% Vitamin C 12%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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