Steak and Kidney Pie

Ingredients and Weight:

• 1.5 pounds beef chuck steak, cut into 1-inch cubes
• 1 pound beef kidneys, trimmed and sliced
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 ready-made pie crust from a 9-inch pie dish

Preparation Time:

45 minutes

Cooking Time:

2-3 hours

Difficulty Level:

3 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat. Season the beef cubes with salt and pepper and brown them on all sides. Remove from the skillet and reserve.
3. Return the skillet to medium heat and sauté the kidneys, onion, carrots, and celery until softened.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute, then gradually whisk in the beef broth, red wine (if using), Worcestershire sauce, and thyme. Bring to a simmer and cook until thickened, about 5 minutes.
5. Return the beef cubes to the skillet and add any accumulated juices.
6. Pour the mixture into the pre-baked pie crust. Cover with the remaining pie dough, seal the edges, and cut a few slits in the top.
7. Bake for 2-3 hours, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

Per serving (1/8 of the pie): - Calories: 500 - Fat: 25 grams - Saturated Fat: 9 grams - Cholesterol: 120 grams - Protein: 30 grams - Carbohydrates: 35 grams

Dish Characteristics:

• Rich and savory with a tender beef filling.
• Enclosed in a flaky and buttery pie crust.
• Perfect for a special occasion or a hearty winter meal.

User Comments:

• "This steak and kidney pie was absolutely delicious! The filling was so flavorful and the crust was perfectly done." - Sarah M.
• "I'm not usually a fan of kidney, but this pie was amazing. The combination of the beef and kidneys was perfect." - John D.
• "This recipe was easy to follow and the results were impressive. My guests raved about it!" - Mary W.

Special Precautions and Tips:

• Trim any visible fat from the kidneys before slicing them.
• If using fresh kidneys, soak them in cold water for several hours to remove the strong taste.
• Do not overcook the filling, as the meat will become tough.
• Let the pie rest for about 15 minutes before slicing and serving.