Beery Steak and Kidney Pie
Steak and kidney pie
This recipe for steak and kidney pie is a really tasty one. I like kidneys but maybe you don't. If that is the case you could leave out the kidneys and add more onion, or just use steak.
I find the best steak to use in this recipe is chuck steak from the forequarter of the beast. It has a nice amount of fat on it which will give it taste.
You will need:
1lb chuck steak,
half a pound of kidneys,
vegetable or beef stock stock
a bottle of stout or a good dark beer
A tablespoon of horseradish sauce.
Cut the beef up into small squares and roll in plain flour.
Core the kidneys to get rid of the white membrane in the middle.
Heat up a frying pan and add a tablespoon of cooking oil. When the pan is really hot add some of the floured beef. Do not overcrowd the pan or the beef will stew and not get brown. When the beef is nicely browned, take it out of the pan and put uncooked beef in. Keep going until all the beef is done. Transfer the beef to an oven proof dish. Put the kidneys in and cook for a few minutes to brown them, then add them to the beef. Brown the carrot and onion, then add the beer to it. Pour all of this into the beef and kidney and cover with vegetable or beef stock. Add the horseradish sauce.
Place in a pre-heated oven at gas mark 6, 200C for an hour and a half. When the filling comes out of the oven allow it to cool before putting it in the pastry.
Pastry is madefrom half a pound of plain flour, a quarter of a pound of cooking fat
A pinch of salt, and a tablespoon or two of cold water.
Rub the flour, fat and salt together to form a nice crumb.
Add some water and mix into a dough. When the dough is ready, put it in the refrigerator to keep cold.
Grease an oven proof pie dish.
Roll out the pastry with a rolling pin. Keep a third of it to form the pie lid. Line the greased pie dish with pastry and pour in the delicious pie mixture. You'll know it's delicious because you'll have tasted it. Smooth some milk over the pastry where the lid joins the base and place the lid on. Brush with milk or beaten egg.
Pierce the top with a knife to allow steam to escape and bake in the oven which is still at 200C for 20 to 30 minutes. Allow to cool slightly and serve with vegetables.
Dessert could be any of these.
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