Steak and Kidney Pie II Recipe

Steak and Kidney Pie II Recipe

  • 1 recipe pastry for a 9 inch single crust pie
  • 1 pound beef kidney
  • 2 pounds round steak, cubed
  • 2 tablespoons lard
  • 2 onions, chopped
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 2 cups water
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour
  1. Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
  2. In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
  3. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
  4. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
  5. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
  6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
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