The Classic Steak And Kidney Pie

THE CLASSIC STEAK AND KIDNEY PIE

this is gary rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

Time: 160 minutes

Steps:

  • heat a large frying pan with a little of the dripping or oil
  • season the diced beef with salt and pepper
  • fry in the pan until well coloured and completely sealed
  • life out the meat and transfer to a large saucepan
  • add a touch more oil , if necessary , to the frying pan
  • season the kidneys and also fry quickly to seal and colour in the hot pan
  • also transfer to the saucepan
  • melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes
  • they will lift any flavours left from the meats
  • put into the saucepan with the meat
  • fry the mushroom slices in a little more butter , just turning in the pan for a minute or two
  • keep to one side
  • place the saucepan on medium heat , stirring in the flour , and allow it to cook for 2 to 3 minutes
  • add the tomato puree , bay leaf and mushrooms
  • pour in the stock and bring to a simmer , skimming off any impurities
  • the meat should just be covered with the stock
  • if not , top with a little more stock or water
  • simmer gently , partially covered , for 1 1 / 2 to 2 hours
  • during the cooking time it may need to be skimmed several times
  • after 1 1 / 2 hours , check the meat for tenderness
  • if not quite soft enough , cook for the additional 30 minutes
  • if the meat is cooking gently , it will not need to be topped up with any additional stock or water', "the sauce will have reduced , thickening it's consistency and increasing it's flavour", 'taste for seasoning , adding a dash or two of worcestershire sauce to the mixture
  • transfer to a 2 pint pie dish and allow to cool to lukewarm
  • preheat the oven to 220c / 425f
  • roll the pastry 1 / 4-inch thick
  • cut a strip of pastry to sit around the rim of the dish
  • this will help the top to stay on
  • brush the rim of the pie dish with some beaten egg and apply the strip
  • brush again with egg
  • making sure the pastry top is bigger than the dish , sit it on top
  • push down around the sides , trim and crimp for a neat finish
  • brush completely with egg wash and place in the preheated oven
  • bake for 30 to 40 minutes until golden brown


the classic steak and kidney pie image

Number Of Ingredients: 15

Ingredients:

  1. drippings
  2. chuck steaks
  3. ox kidney
  4. puff pastry
  5. onions
  6. carrots
  7. butter
  8. mushrooms
  9. flour
  10. tomato puree
  11. bay leaf
  12. veal stock
  13. worcestershire sauce
  14. salt and pepper
  15. egg


THE CLASSIC STEAK AND KIDNEY PIE

This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

Recipe From food.com

Provided by MarieRynr

Time 2h40m

Yield 4-6 serving(s)

Steps:

  • Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
  • Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
  • Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
  • After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
  • Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
  • Preheat the oven to 220°C/425°F.
  • Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.


The Classic Steak and Kidney Pie image

Number Of Ingredients: 15

Ingredients:

  • 1 tablespoon beef drippings or 1 tablespoon cooking oil
  • 1 1/2 lbs chuck steaks, cut into 1 inch dice
  • 1/2 lb ox kidney (or lamb's, trimmed and diced)
  • 12 ounces puff pastry
  • 2 onions, chopped
  • 3 carrots, peeled and cut into rough dice (5/8 inch)
  • butter
  • 4 large flat mushrooms, cut into thick slices
  • 2 tablespoons flour
  • 1 teaspoon tomato puree
  • 1 bay leaf
  • 1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
  • Worcestershire sauce
  • salt and pepper
  • 1 egg, beaten, for glazing


STEAK AND KIDNEY PIE

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: England

Recipe From food.com

Provided by CJAY8248

Time 1h45m

Yield 1 pie, 4-6 serving(s)

Steps:

  • Remove skin and coarse parts of kidneys; wash in salted water. Cut into 1" squares and dredge in seasoned flour. Pound flour into round steak. Heat
  • oil in heavy skillet and brown beef cubes on all sides. Then brown onion and add kidneys, cooking slowly until brown. Cover meat with hot water; add bay leaf, parsley, and cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms and carrots. Mix flour and water and add to gravy to thicken it. Pour thickened gravy over meat and vegetables and top with pastry crust. Bake at 350* until crust is golden brown.


Steak and Kidney Pie image

Number Of Ingredients: 11

Ingredients:

  • 2 small beef kidneys or 4 veal kidneys
  • 3/4 lb round steak, cut into pieces
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 1 bay leaf
  • 3 sprigs parsley or 3 sprigs celery tops
  • 1/2 cup mushroom, sliced
  • 1/2 cup carrot, diced
  • 2 tablespoons flour (heaping)
  • 1/2 cup cold water
  • pastry crust


STEAK AND KIDNEY PIE II

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.

Recipe From allrecipes.com

Provided by Glenda

Yield 6

Steps:

  • Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
  • In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
  • Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
  • Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
  • Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
  • Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.


Steak and Kidney Pie II image

Number Of Ingredients: 13

Ingredients:

  • 1 recipe pastry for a 9 inch single crust pie
  • 1 pound beef kidney
  • 2 pounds round steak, cubed
  • 2 tablespoons lard
  • 2 onions, chopped
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 2 cups water
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour


STEAK AND KIDNEY PIE I

Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney.

Recipe From allrecipes.com

Provided by Barrie Malson

Time 2h

Yield 8

Steps:

  • Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
  • Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
  • Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
  • Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.


Steak and Kidney Pie I image

Number Of Ingredients: 7

Ingredients:

  • 1 pound beef tenderloin
  • 1 pound beef kidney
  • 1 cup all-purpose flour for rolling
  • 4 cups water to cover
  • 1 tablespoon all-purpose flour
  • 1 to taste salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed


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