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STEAK & KIDNEY PIE

Ingredients:-
1 beef kidney,
1-1/2 lbs. round or flank steak,
seasoned flour,
shortening,
2 medium onions,
1 tablespoon worcestershire sauce,
2-3 cloves garlic minced OR 1 tbsp. granulated garlic,
2-1/2 cups water,
pastry for pie top OR for a double crust pie about a 10" plate, 2" deep.

Method:-
Soak kidney in cold salted water for an hour, change water and soak again for a half an hour.
Split kidney and remove fat and heavy veins.
Cut kidney and beef into 1-inch cubes.
Shake meat cubes in seasoned flour (flour,salt and pepper), in a paper bag.
(This is an old recipe so today a plastic bag could be used).
Brown thoroughly in hot shortening in a heavy pan.
Add onions and cook for 2 minutes.
Add worcestershire, mustard and water.
Simmer for 2 hours or pressure cook for 20 minutes.
Thicken with 1 tablespoon flour mixed to a paste with a little water.
Transfer to a 1-1/2 quart casserole and top with well-slotted pastry, support it in the center with a china pie bird; OR place in bottom pie crust and top with rest of pastry well-slotted.
Bake for 1/2 hour for single crust casserole or 3/4 of an hour to 1 hour for double crust at 425ºF.