Steak and kidney pie

4 servings

Ingredients

Quantity Ingredient
1½ pounds Round or other beef steak
¾ pounds Kidneys
3 tablespoons Beef fat or butter
Seasoned flour
1 medium Potato sliced, opt'l
1 cup Mushrooms, sliced, opt'l
2 cups Brown stock
1 cup Dry red wine or beer
1 teaspoon Dry mustard
Pate brisee or
Biscuit dough

Directions

Veal and lamb kidneys are prime. If beef kidneys are used they should be blanched after soaking and before sauteing and the cooking time increased to ensure tenderness. Wash and soak the kidneys for 2 hours in two changes of salted water to clean. Slice thin and sautee in a skillet with the melted beef fat for about two min. Cut the steak into small pieces and shake in a bag with seasoned flour. Lightly grease an oven proof dish and line it with the floured steak. Add the partly cooked kidneys and optionally some potato or mushrooms. Stir a tablespoon of the left over seasoning flour and the mustard into the stock and wine/beer and pour over the meats. Cover the dish and bake two hours. Raise the oven to 400 and cover the meat with the pie crust or biscuit dough. Bake another 12 to 15 min until the top is browned. Submitted By JIM WELLER On 05-21-95

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