lundi 14 avril 2014

STEAK & KIDNEY PIE




      Yield: 1 servings

      1    Kidney, beef
      4 T  Shortening
      2    Onion; chopped
      2 lb Round steak; cubed
  1 1/2 T  Worcester sauce
    1/2 t  Salt
    1/2 t  Pepper
      2 T  Butter; softened
      2 T  Flour
      2 T  Parsley; minced
      1 t  Rosemary
      1 t  Oregano
                   -----pastry-----
      1 c  Flour; + 2 t
    1/4 t  Salt
    1/3 c  Shortening
      2 T  ;water, cold

  Wash the kidney, remove membranes and fat, and cut kidney in 1"
  cubes. Cube the steak into 1" cubes.  Melt the shortening in a heavy
  pot. Add the onions and cook, stirring often, until well browned. Add
  the steak and kidneys.  When the meat is browned on all sides, pour
  on 2 cups of boiling water, Worcester, salt, and pepper.  Cove and
  cook over a very low heat for 1 1/2 hours, or until the steak is
  tender. Preheat the oven to 400 F. Blend the butter with the flour to
  make a beurre manie. Drop small pellets of this paste into the sauce
  and stir to thicken it. Put meat and sauce into a deep pie plate and
  sprinkle with parsley. If you wish to use a pastry topping, roll out
  the dough and cover the pie plate. Slash the top, crimp the edges,
  and bake about 30 minutes, or until well browned. Pastry: Mix the
  flour and salt. Cut in the shortening with a pastry blender. Combine
  lightly only until the mixture resembles coarse meal or very tine
  peas; its texture will not be uniform but will contain crumbs and
  small bits and pieces.  Sprinkle water over the flour mixture, a
  tablespoon at a time, and mix lightly with a fork, using only enough
  water so that the pastry will hold together when pressed gently into
  a ball.

                

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