Steak and Kidney Pie Recipe
I recently went to England and had a wonderful steak and kidney pie in Oxford at this chain restaurant called the "Pie Minister." I was recently at the grocery store and found beef kidney, which I've purchased and frozen. I'm going to make steak and kidney pie next weekend (7/17) and I've been looking for a solid recipe. Jamie Oliver has a really good looking steak and guiness pie recipe that I've been thinking of adapting (with the addition of the beef kidney), but I am open to some suggestions. Anybody cook this before? I was thinking of also using some bacon in the recipe. Thoughts?
Steak & kidney pie is a common dish here. More often than not, we'd use lamb's kidneys as they are much more easily available than beef kidney. Not having done it with beef, I've no idea if you'd need to soak it first - but I never soak lamb or pig kidney.
I don't really use a recipe for this as it's almost second nature but here's one that'll be as good as any:
But, of course, there'd be no problem in adapting the Oliver recipe if it looks more to your taste. Just make sure that you cut the kideny into roughly the same size chunks as the beef.
Thanks Harters. I did just that. I actually just started preparing the filling of the pie. I was going to refridgerate it for a couple of days and take it over my girlfriend's to assemble it. I basically adapted Jamie Oliver's recipe, in part because I love Guiness. I think it was a fabulous move though as the I think the beer neutralizes the strong uric acid smell of the kidney (man it was kind of intense!).
4 lbs Boneless chuck roast cubed
2lbs beef kidney- trimmed and cubed
2 medium sized onions
4-5 cloves of garlick
4 springs of rosemary
2-3 celery sticks chopped
4-5 carrots rough chopped
3 bay leaves
1-16oz package sliced mushrooms
2 potatoes diced
12 oz Guiness Stout
8-10 oz beef broth
2 tbs tomato paste
salt and pepper to taste
oil for frying
3-4 tbs flour
heat pot to medium high heat. Meanwhile pat beef dry with paper towel and season with salt and pepper. Add beef and sautee (do not over crowd the pan) and remove browned beef. Pat kidney dry with paper towel and season with salt and pepper. Add Kidney and saute until brown. Remove. Add onion and celery adn saute 3-4 minutes. Add tomato paste and cook, 1 minute. Add flour and stir. Add beef broth and guiness. Scrape bottom of the pan to dislodge any brown bits. Add beef, kidney, mushrooom, garlic and carrots. Bring to boil and simmer 45minutes to one hour.
[that's where I currently am]
Add potatoes and simmer stew until meat is tender. Add more flour if necessary (I will need to add more flour).
Since stews taste better after a day or two in the fridge, I"m gonna put mine in tupperware and and cook it up Friday or saturday! I'll keep you posted!
Like I said, basically Jaime Oliver's recipe for beef and guiness pie, just adding the tomato paste and "k" to garlic (no idea why I spelled it that way). The result is a very rich savory filling, I am happy with it. It's chilling out in my fridge, and tomorrow or Saturday I'll arrange the pie.
Seems like the kidney is the tricky part. Lots of recipes I'm finding, call for soaking the kidney in salted water. I'm guessing it has a weird taste due to it's function as a filtering organ. I did not taste anything funny about it when i had it in england, so I'm gonna try soakign the kidney in salted water.