Parboil the kidneys for 2 minutes. Remove the membrane and cut into 1-inch cubes. Mix salt and pepper with 2 tablespoons flour and sprinkle over the steak. Brown the steak cubes in butter. Add the onion, kidney and beef stock. (Beef stock can be made by adding 3 bouillon cubes to 2-½ cups water.)

Simmer for 1-¼ hours, or until the meat is tender. Thicken stock with the remaining 2 tablespoons flour blended with ¼ cup water.

Place the meat mixture in a 2-quart casserole. Cover the top with Special Meat Pie Pastry, and make a hole in the center of the crust in order that the steam may escape. Bake in a 400 degrees F oven for 12 to 15 minutes, or until golden brown.