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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

519.0. "Steak & Kidney Pie" by TUNDRA::SOJDA () Thu Feb 12 1987 15:42

    Help!  Does anyone out there know a good recipe for Steak and Kidney
    Pie?
    
    Thanks,
    Larry Sojda
T.RTitleUserPersonal
Name		DateLines
519.1'Ere Ya Go MateHEFTY::SEABURYMFri Feb 20 1987 10:1456
      
     1/2           recipe for your favorite pie crust dough
                   (enough for 1 top crust)

      2 Lbs.       chuck or round steak

      4 calves or 2 beef kidneys

      3 Tbls.      vegetable oil

      3            onions, chopped

      2 Tbls.      flour

     1 1/2 cup     beef broth (could also use 3/4 cup broth & 3/4 cup red wine)

     1/2 Tspn.     salt

     1/4 tspn      black pepper

      1            bay leaf

      1 Tbls.      worchestershire sauce 
   
      1            egg yolk

      1 Tbls       milk


            Trim the beef of any fat and cut into 1/2" cubes. Cut the white
      core out of the center of the kidneys and trim off all fat, cut the 
      kidneys into 1/2" cubes.
             Brown the steak and kidneys in the oil in a dutch oven or large
      kettle. Add the onions and cook for 5 min.. Stir in the flour. Add the
      beef broth (or broth & wine) gradualy. Add salt,pepper,bay leaf and
      worchertershire sauce. Cover and allow to cook over low heat for 1 1/2
      hours or until the beef is tender.
             Transfer the mixture into a 10" pie plate. Cover with the pie
      crust dough. Mix the milk and egg yolk together and brush over the
      pie crust dough. Cut a few slits fosteam to escape in the pie crust.
             Bake at 350 deg. F. for 30 - 40 min.

 
      This is excellent with a salad and some Bordeaux or a bottle of
      ale.

       You can also make up the filling and serve it over mashed potatoes
       is you don't feel like making pie crust. In which case I suppose 
       you could call it steak and kidney stew. Its good either way, provided
       you like kidneys of course. I do. In this recipe they have a mild 
       flavor because of the long cooking time. One more thing, this will 
       smell bad when you first start to brown the kidneys, but that is 
       normal.
                                                          Enjoy
                                                                Mike
519.2Important !!!HEFTY::SEABURYMFri Feb 20 1987 10:275
    
        I almost forgot. Cut up the kidneys the day before you make
    this and soak them overnight in salted water to draw the urine
    out of them.
                                                             Mike
519.3Add HorseradishPARSEC::PESENTIJPTue Feb 24 1987 07:1510
Gee, Mike, that last comment ain't gonna win many customers.  Seriously, 
folks, the dish is very tasty.  And using FRESH kidneys versus frozen makes a 
significant difference.  Also, if you can get whole horseradish root, peel it, 
dice it, and let it cook as long as possible.  The flavor mellows, so it's not 
hot, but that wonderful flavor permeates the dish.  About 1/2 cup diced root 
will do the trick.

						     
							- JP