1+1/2 lbs (700 g) lean boneless sirloin or top round steak, trimmed of fat
and cut into 1 inch (2.5 cm) cubes
1 lb (450 g) veal kidneys, trimmed of fat and cut into 1 inch (2.5 cm) cubes
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground black pepper
1/4 cup (60 ml) flour
3 Tbs (45 ml) butter
1 Tbs (15 ml) vegetable oil
1 cup thinly sliced mushrooms (approx. 1/4 lb, 100 g)
1/2 cup coarsely chopped onions
1+1/2 cups (375 ml) water
1/4 cup (60 ml) pale dry sherry or dry red wine (optional)
2 Tbs (30 ml) Cognac or other brandy (optional)
1 Tbs (15 ml) finely chopped parsley
1/4 tsp (1 ml) dried thyme
1 tsp (5 ml) Worcestershire sauce
Puff pastry dough (recipe follows, or use a pre made puff pastry dough, or
your own favorite pie crust recipe)
1 egg yolk combined with 1 Tbs (15 ml) heavy cream
Instructions:
Pat the cubes of beef and kidney dry with paper towels. In a plastic or
paper bag combine the flour, salt, and pepper, and toss the steak and
kidneys in the flour mixture to coat lightly but thoroughly. Heat the
butter and vegetable oil in a heavy skillet over high heat until it is
splutters. Add the cubes of meat and stir frequently, until they are
browned on all sides. Using a slotted spoon transfer the meat to a heavy 2
quart (2 L) casserole about 4 inches (10 cm) deep. Add the mushrooms and
the chopped onions to the skillet and cook over high heat, stirring
constantly, for 2 to 3 minutes. Transfer these to the casserole. Pour the
water into the skillet and bring to a boil, scraping the bottom and the
sides of the pan to dissolve all the "brown bits". Pour this liquid into
the casserole, and add the sherry or wine, brandy, parsley, thyme, and
Worcestershire sauce. Stir together gently.
On a lightly floured surface roll the pastry dough into a rectangle
about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by 1/2
inch wide (30 x 2 cm). Lay the strips end-to-end around the rim of the
casserole and press firmly into place. Moisten the dough around the rim
with a pastry brush dipped in water. Drape the remaining dough over the
rolling pin and gently drape it over the casserole. Using a small knife or
scissors, trim off the excess pastry and secure the edges to the rim by
crimping tightly with your fingers or the tines of a fork. Reroll the
scraps of pastry and cut them into simple flower or leaf shapes and apply
to the top of the pie. Make three or four slits in the top of the pie with
a sharp knife and paint the surface of the pie with the egg yolk and cream
mixture. Bake in a preheated 425F (220C) oven for 30 minutes, then reduce
the heat to 350F (180C) for an additional 30 minutes, until the crust is
golden brown. Serve immediately, directly from the baking dish. Serves 4 to 6.
