Steak and Kidney Pie

[Phil]

Okay, it's been way too long since I had the old favourite -- S&K pie! Ages since I ate it, and even longer since I cooked it, so it's about time.

I'm open to suggestions. Anyone care to share their definitive recipe for same? Cheers.

[Phil]

What?!?!?!? Nobody likes Steak and Kidney? I'm shattered. Is it the kidney that folk object to? I find that hard to believe, as everyone in here is quite adventurous. Or is it just too stodgy these days?

[Coyote]

I think you might have it right--kidneys a little unusual for some North American appetites. Do you think you might fare better on the International Board? Pub enthusiasts from across the pond?

[starflyer]

I think I'd like it if I'd tried it.

[Deven Black]

Here's a bulk recipe for the S & K pie filling we used at a pub I ran for many years.

Steak & kidney pie

1 cup vegetable oil
1 bag (5 lb.) diced onion
3 Tablespoons chopped garlic
10 lb. beef cubes
4 bay leaves
3/4 cup Gravy Master
4 Imperial pints Guinness stout
2 Imperial pints apple cider
6-8 Tablespoons beef base
1 5-oz. bottle Worcestershire sauce
3 Tablespoons ground black pepper
6-10 ounces roux
5 lbs. cleaned kidneys
3 Tablespoons marjoram

Sauté the onions and garlic in hot oil. When the onions are slightly brown add the beef cubes and continue cooking until the beef is slightly browned, then add the Guinness, cider, Gravy Master, and Worcestershire sauce.

Simmer the mixture until the beef is tender but not completely cooked, then add the kidneys, beef base, pepper, bay leaves, and marjoram. Continue to simmer until the mushrooms are cooked. Stir in the roux and continue mixing until the roux is thoroughly incorporated, then cook for another 10 minutes.

[Phil]

Thanks to the contributors. Deven's recipre has been taken on board and printed. A bit out of my bulk league, but it can be adapted. Cross that with what's already in my head and the result should please. The Guinness never goes astray in any hearty beef stew. Cheers.

[MzMaggie]

KATHLEEN'S STEAK AND KIDNEY PIE

3 lbs. bottom round steak
1 calf or beef kidney
Pastry for 2 crust pie
1 med. onion, diced
1/2 lb. mushrooms, sliced (opt.)
Salt & pepper to taste
Worcestershire sauce to taste
2 pkgs. brown gravy mix
2 c. water
1/4 c. all purpose flour
Oil
Oven temperature: 350 degrees.

Cover kidney with warm water and soak for approximately 1 hour. Cut steak into bite size pieces. Cut kidney into bite size pieces. Put meat into a small bowl and season with salt, pepper and Worcestershire sauce.

Leave stand for about 15 minutes. Toss meat with flour. In a heavy skillet saute onions and mushrooms (if used). Add meat and brown on all sides.

Sprinkle with gravy mix and toss add water and stir. Simmer for 30 minutes.

Make your favorite pastry or use a ready made pastry shell, line a 9" pie plate.

Fill with steak and kidney mixture, cover with pastry. Brush top crust with a mixture of a beaten egg and 2 tablespoons milk.

Bake for 1 hour. Pastry will be a golden brown. Make sure you add all the gravy, or the pie will be dry.

This is a time consuming recipe, but for special occasions it is worth the time taken. If you really hate to make pastry, I have found that the Pillsbury Ready Pastry works very well.