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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Steak and Kidney Pie or Pudding Recipe

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This recipe for Steak and Kidney Pie or Pudding is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Plain flour (7 oz by weight)
Round steak, cubed (1 1/2 lb)
Beef kidney, cored and chopped (6 oz)
Butter (4 oz)
1-2 Cloves Garlic, crushed
1 Large Onion, chopped
Mushrooms (4 oz)
Beef stock ( 1/4 pint)
Brown ale ( 1/4 pint)
1 Bay leaf
Sprig Fresh thyme, chopped
1 Tablespoon Worcestershire sauce
1 Tablespoon Tomato purée
Milk, to glaze
Directions:
Directions:
Take (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess. Melt (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned.

Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a (3 pint) pie dish. I use a large oval glazed cast iron roaster.

I used 2 packages of store purchased refrigerated pie pastry instead of the following recipe.

Preheat oven to 400 °F. Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough.

Roll out on a lightly floured work surface to (2 inch) wider than the pie dish. Cut a (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 hours total
Personal Notes:
Personal Notes:
This dish was delicious. It was very, VERY rich and filling. Andrew did not like the kidney. I thought that it tasted like a very mild liver flavor that was barely detectable with all of the herbs and flavorings. I think that for the squeamish one could skip the kidney and up the amount of steak and it would be delicious. When I made this dish I doubled the recipe and it fed us for several days worth of dinners and luncheons!

 

 

 

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