Title: Steak and Kidney Pie #2
Categories: Beef Meat
Yield: 1 Servings
| 1 1/2 | lb | Beef; (rump round?) |
| 3/4 | lb | Lamb kidney |
| 3 | c | Beef stock; (or bouillon) |
| 1 1/3 | c | Onions; chopped |
| 3 | tb | Butter; (or margerine etc) |
| | | Carrots and celery; (as desi |
| | | Dash salt and pepper |
| | | Worcestershire sauce; to tas |
| | | Shortcrust pie circles |
Recipe by: hawkins@BIGVAX.ALFRED.EDU Cut beef into small 3/4 inch cubes.
Slice up treated lamb kidney and dice. Put meats to one side. Melt butter
in saute' pan and saute' onions till transparent. Add beef and cook until
lightly browned, turning constantly. Add diced carrots and celery, then
pour in the 3 cups of stock. Cover and simmer until till tender. Thicken
stock with flour, (or cornstarch etc), and season with condiments to taste.
Prepare pie crusts. Empty the stock/ meat/veggie mix into a piedish,
adding kidney meat (which needs only 20 min cooking), and cover with
piecrust in usual manner, leaving small hole in to for steam to escape.
Bake at 450 deg. F. for about 20 mins - (or till done