Steak & Kidney Pie

Steak & Kidney Pie

1  kidney, beef
4 tablespoon shortening
2  onion; chopped
2 lb round steak; cubed
1 1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon butter; softened
2 tablespoon flour
2 tablespoon parsley; minced
1 teaspoon rosemary
1 teaspoon oregano
      -----PASTRY-----
1 cup flour; plus
2 teaspoon flour
1/4 teaspoon salt
1/3 cup shortening
2 tablespoon water; cold

Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube
the steak into 1" cubes. Melt the shortening in a heavy pot. Add the
onions and cook, stirring often, until well browned. Add the steak and
kidneys. When the meat is browned on all sides, pour on 2 cups of boiling
water, Worcester, salt, and pepper. Cover and cook over a very low heat for
1 1/2 hours, or until the steak is tender.
Preheat the oven to 400 F.
Blend the butter with the flour to make a beurre manie. Drop small pellets
of this paste into the sauce and stir to thicken it. Put meat and sauce
into a deep pie plate and sprinkle with parsley. If you wish to use a
pastry topping, roll out the dough and cover the pie plate. Slash the top,
crimp the edges, and bake about 30 minutes, or until well browned.
Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs and
small bits and pieces. Sprinkle water over the flour mixture, a tablespoon
at a time, and mix lightly with a fork, using only enough water so that
the pastry will hold together when pressed gently into a ball.

Contributor:  Fannie Farmer Cookbook
Yield: 8 servings



Source:

rec.food.cooking, rec.food.recipes