STEAK and KIDNEY PIE
Ingredients:
1 to 1-1/2 pounds round steak
1 veal kidney or small beef kidney
1 cup chopped onions
5 tablespoons tried-out beef fat, butter, or margarine
4 tablespoons flour
3-1/2 cups beef bouillon or consomme
1 to 1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
Pastry of your choice, using 2 to 4 cups of flour
Trim the fat from the steak and put it in a frying pan over medium heat to
melt. Cut the steak into cubes, 3/4 inch to 1 inch. Cut the kidney meat
away from the white fibers and remove the fat. Cut the kidney into small
chunks. When the beef fat is tried out, remove the solid parts left in
the pan. Add butter or margarine to the pan (if needed) to make 5
tablespoons. Saute the onions very lightly in the fat. Stir in the flour
and blend well. Add the bouillon or consomme and stir until thickened.
Season with the salt, pepper, and Worcestershire sauce. Add the meat and
cool.
Have ready a 2-quart casserole or baking pan of comparable capacity. If
using a bottom crust as well as top, the pastry will require 3 or 4 cups
of flour. Follow the recipe for suet, or regular, or lard and butter pie
crust. If using a top crust only, prepare any of these or a meat-puff
paste. Like many meat pies, this will be better if a custard cup or egg
cup is inverted in the center of the pie to hold up the crust and to
gather the gravy during baking. Put the filling into the casserole or
pan, top with pastry, and bake 20 minutes at 450 degrees. Reduce the heat
to 325 degrees and bake 35 to 40 minutes longer.
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