Thursday, June 08, 2006

Steak and kidney pie

Ingredients
(1 servings)
1 Kidney, beef
4 tb Shortening
2 Onion; chopped
2 lb Round steak; cubed
1 1/2 tb Worcester sauce
1/2 ts Salt
1/2 ts Pepper
2 tb Butter; softened
2 tb Flour
2 tb Parsley; minced
1 ts Rosemary
1 ts Oregano
1 c Flour;
+ 2 t 1/4 ts Salt
1/3 c Shortening
2 tb water, cold

Instructions
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.
Cove 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.
---
Fannie Farmer Cookbook

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