September 26, 2011 Steak & Kidney Pie
RECIPE
Serves 2 or more A CookTale Ever since I was a preteen I remember that Steak and Kidney Pie was served in my parent’s home. I guess it was a carryover from my father’s background, from Welsh slipped into the family genes. Kidneys on toast, Lamb Chops and Hash Browns and Steak and Eggs, were all memories of weekend breakfasts. And Cathie enjoys Kidneys and requests them as well. INGREDIENTS 2 TB of EVOO (more if needed) METHOD 1. Heat the EVOO in a large frying pan. Sear & seal the Beef. Remove to a large bowl. Sear & seal the Kidneys in the same pan. Remove to a bowl. 2. Add the Onions to the pan & cook for 3-4 minutes. Remove to the bowl. 3.Add 1 TB of Butter & the Turnip batons to the pan. Saute until tender. Remove to the bowl. 4. Add another TB of Butter to the pan & saute the Mushrooms until browned & tender. Add to the bowl. 5. Add the stock to the pan, stir well & bring to a boil. 6. Place the cooked mixture into a 9″ pie dish. 7. Preheat the oven to 375F. Bake for 15 minutes or until the crust has flaked & lightly browned. You do not want the (pricey) Fillet of Beef to overcook & dry ou |
- Leave a comment
- Posted under Dinner, Meat, Vegetables
Leave a Reply