Beefsteak and Kidney Pie


1 pound round steak, cut into 1-inch cubes
1 pound beef kidneys
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
3 tablespoons butter or margarine
2 tablespoons flour
1 cup chopped onion
2-1/2 cups beef stock
1/4 cup water


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.

Special Meat Pie Pastry


Serves 6.

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