Steak and Kidney Pie - Just Dutch Oven Recipes


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Steak and Kidney Pie

1 lb Beef kidney
2 1/2 lb Beef for stew, cut chunky
1/4 c All-purpose flour
Salad oil
1 ea Large onion, chopped
1/2 c Dry red wine or beer
Water
2 ea Beef-flavored bullion cubes
2 ts Worcestershire
1/4 ts Pepper
9" uncooked piecrust pastry
Egg yolk


Wash kidney; remove membrane and hard white parts, and with sharp knife, cut into 1" chunks. On waxed paper, coat kidney and beef chunks with flour. In 5-quart Dutch oven, over medium-hight heat, heat 3 tablespoons oil. Cook kidney and beef chunks, several pieces at a time, until well browned. Remove pieces as they brown and add more oil, as needed. Reduce heat to medium; add onion to drippings. Cook until onion is almost tender, about 3 minutes, stirring occasionally. Stir in wine, 1/2 cup water, boullion, Worcestershire and pepper, stirring to dissolve boullion cubes. Add meat and heat to boiling; reduce heat to low; Cover and simmer 2 hours or until meat is fork-tender. Spoon mixture into 2-quart round shallow casserole. Preheat oven to 400 F. Prepare pastry; roll into circle 1" larger than casserole. Fit crust loosely over meat mixture; trim back pastry overhang to about 1" and make a fluted edge. Beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. With point of knife, make slits in crust. Bake pie 40 minutes until browned and bubbly. Cover loosely with foil if crust browns too quickly.