Steak And Kidney Pie Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE CLASSIC STEAK AND KIDNEY PIE



The Classic Steak and Kidney Pie image

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!

Provided by MarieRynr

Categories     Savory Pies

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

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 ULTIMATE STEAK AND KIDNEY PIE



The Ultimate Steak and Kidney Pie image

Steak and kidney pie is a favorite in Britain. This recipe produces a golden pastry with a hearty, meaty filling, perfect for colder months.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree     Pie

Time 3h45m

Number Of Ingredients 20

For the Filling:
1/3 cup all-purpose flour
Salt (to taste)
Black pepper (to taste)
1 1/2 pounds beef chuck steak (or other tough beef; cut into 1-inch cubes)
1/2 pound/250 grams beef kidney (cleaned and chopped into 1-inch cubes)
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (cut into 1-inch cubes)
3 1/2 cups beef stock (hot)
For the Pastry:
2 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons (1 stick) butter (cubed; or an equal mix of butter and lard)
2 to 3 tablespoons water (cold)
For Glazing:
1 large egg (beaten)
1 pound green beans (steamed)
1 pound broccoli (steamed)

Steps:

  • Gather the ingredients.
  • Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.
  • In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
  • When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.
  • If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
  • Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.
  • Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.
  • Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.
  • Gather the ingredients.
  • Put the flour, salt, and butter in a large bowl.
  • Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
  • Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.
  • Form the dough into a disk, wrap, and chill for about 30 minutes.
  • Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
  • Cut a tiny hole in the center to slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.
  • Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
  • Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.
  • Crimp the edges of the dough using your thumb and first finger.
  • Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.
  • Bake until the pastry is crisp and golden, about 40 minutes.
  • Serve immediately.

Nutrition Facts : Calories 588 kcal, Carbohydrate 29 g, Cholesterol 350 mg, Fiber 2 g, Protein 39 g, SaturatedFat 17 g, Sodium 471 mg, Sugar 3 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g

STEAK AND KIDNEY PIE II



Steak and Kidney Pie II image

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.

Provided by Glenda

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 6

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g

STEAK AND KIDNEY PIE



Steak and kidney pie image

Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.

Provided by Antony Worrall Thompson

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz braising steak, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

Steps:

  • Preheat the oven to 220C/425F/Gas 7
  • Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
  • Return the beef to the pan, sprinkle flour over and coat the meat and onions
  • Add the stock to the pan, stir well and bring to the boil.
  • Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
  • Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
  • Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
  • Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
  • Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
  • Serve with creamy mash and steamed vegetables to soak up the gravy.

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
1/4 teaspoon salt
1 egg
2 to 3 tablespoons iced water
5 tablespoons oil
1 pound well marbled steak, cut into 1 inch cubes
12 ounces trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes
Salt and freshly ground black pepper
10 ounces mushrooms, quartered 3 onions, chopped
3 tablespoons flour
2 tablespoons Worcestershire sauce
2 cups hot water
Milk, for brushing pastry
Sea salt
Freshly cracked black pepper

Steps:

  • Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
  • Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
  • Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.

STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS



Steak and Kidney Pie with Bacon and Mushrooms image

A delicious steak, kidney and potato pie including bacon, mushrooms and red wine. Excellent winter fare.

Provided by Nat P

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 6h50m

Yield 8

Number Of Ingredients 15

½ pound beef kidney
1 tablespoon vegetable oil
¼ cup all-purpose flour
salt and pepper to taste
1 pound beef for stew, cut in 1 inch pieces
4 slices thick sliced bacon, cut into 1 inch pieces
1 medium onion, chopped
1 (6 ounce) package sliced mushrooms
½ cup beef stock
½ cup red wine
4 large potatoes, peeled, cut into 1-inch chunks
2 tablespoons butter
½ cup milk
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water

Steps:

  • Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
  • Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
  • Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 65.9 g, Cholesterol 190.3 mg, Fat 42.6 g, Fiber 5.5 g, Protein 27.9 g, SaturatedFat 13.7 g, Sodium 539.4 mg, Sugar 3.9 g

STEAK AND KIDNEY PIE II



Steak and Kidney Pie II image

Make and share this Steak and Kidney Pie II recipe from Food.com.

Provided by Tonkcats

Categories     Beef Organ Meats

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs chuck steaks
1 beef kidney
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons flour
1 1/2 cups beef broth
1/2 teaspoon salt
black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 bay leaf
1 egg yolk
1 tablespoon milk
2 pie crusts, unbaked

Steps:

  • Trim beef to remove fat. Cut away white tissues from kidney and cut into small pieces.
  • Cube the beef.
  • Brown meat in oil.
  • Add onion and cook 5 minutes.
  • Stir in flour; add beef broth slowly.
  • Season with salt and pepper.
  • Add Worcestershire sauce and bay leaf.
  • Cover and simmer 1 1/2 hours, stirring occasionally and adding water if necessary.
  • Place in pie crust. Cover with top crust. Brush with egg yolk and milk glaze. Bake in 350 degrees oven until golden brown, about 1 hour, more if necessary.

Nutrition Facts : Calories 1176.1, Fat 86, SaturatedFat 27.2, Cholesterol 204.5, Sodium 1153.4, Carbohydrate 49, Fiber 3.9, Sugar 2.2, Protein 49.5

MUM'S STEAK AND KIDNEY PIE



Mum's steak and kidney pie image

A really delicious and foolproof steak and kidney pie!

Provided by hot-pink

Time 3h

Yield Serves 4

Number Of Ingredients 7

1 large onion, diced
Approx. 2lb (907g) stewing or braising steak, cut into rough 1 inch cubes
3-4 kidneys (lambs or pigs), diced without cores (ask your butcher to do this if possible)
3 beef stock cubes
6-8 tsp beef gravy granules
500g packet ready made pastry (we like Jus-Rol)
a little milk or water

Steps:

  • Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
  • 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
  • While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
  • Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
  • Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.

A GOOD STEAK & KIDNEY PIE



A good steak & kidney pie image

An old favourite - a traditional steak and kidney pie, comfort food at its best.

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 14

250g plain flour, plus extra for rolling
140g cold unsalted butter, roughly cubed
1 large egg yolk
1 small egg whisked with 1 tbsp milk, for the egg wash
1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
1kg trimmed British top rump beef
250g flat mushrooms, unpeeled but wiped with a damp cloth
3 tbsp groundnut or vegetable oil
100g unsalted butter
1 large onion, peeled and thickly chopped
50-85g plain flour, depending on how thick you like your gravy
600ml off-the-boil water
1 tbsp Marigold Swiss vegetable bouillon powder
1 large bay leaf

Steps:

  • It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
  • Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
  • Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
  • Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
  • Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
  • Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
  • In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
  • Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
  • Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
  • Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium

More about "steak and kidney pie ii recipes"

MUM’S STEAK AND KIDNEY PIE | FOOD TO LOVE
2016-09-06 Method. 1. In a large pot, fry the onion in the oil. Add the beef and kidneys, then sauté until browned. Sprinkle over the flour, coating the meat. Add the carrot, salt, pepper and sauce, as well as enough liquid (stock, vege water or water) to just cover the meat. 2.
From foodtolove.co.nz


RECIPE FOR STEAK & KIDNEY PIE - IRELAND-GUIDE.COM
1/2 cup water. 2 tablespoons parsley, finely chopped. 1 quantity flaky pastry (see below) 1 egg, beaten. Preheat the oven to 220°C/425°F/gas mark 7. Put the flour and seasonings into a plastic bag and add the steak and kidney pieces, shaking to cover well. Heat the oil in a heavy pan and brown the meat, stirring constantly for about 5 minutes.
From ireland-guide.com


STEAK AND KIDNEY PIE RECIPE
Steak and Kidney Pie II. Allrecipes.com. Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour ... 45 Min. 6 Yield.
From crecipe.com


STEAK AND KIDNEY PIE I - BEEF PIE RECIPES
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.
From worldrecipes.org


STEAK AND KIDNEY PIE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Steak And Kidney Pie Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Chicken Barley Soup Recipe Healthy Meals With Precooked Chicken Healthy Recipes With Cooked Chicken ...
From recipeshappy.com


RECIPE STEAK AND KIDNEY PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


TRADITIONAL STEAK AND KIDNEY PIE RECIPE - MASHED
2021-07-23 Stir the flour into the onions and beef. Allow the mixture to cook for a few minutes, then add the kidneys and cook for a minute or two longer. Add the beef stock, mustard, bay leaf, salt, pepper, and Worcestershire sauce to the meat and onions. Simmer stew uncovered for an hour and a half, stirring occasionally.
From mashed.com


STEAK AND KIDNEY PIE WITH SHORTCRUST PASTRY - CHEZ LE …
2015-11-07 Increase the heat and brown the steak with salt and pepper, transfer to casserole. Add the kidney to the pan for a minute and then sprinkle in the flour, stock and Worcester sauce. Bring to the boil and then combine with ingredients in the dish. Cover and cook for about 2-3 hours on 160C/310F/Gas 3, or 8 hours on high in a slow cooker.
From chezlerevefrancais.com


STEAK AND KIDNEY PIE II - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Steak And Kidney Pie Ii are provided here for you to discover and enjoy. Healthy Menu. Healthy Daycare Snack Ideas Healthy Snacks For School Kids Healthy Birthday Dinner ...
From recipeshappy.com


STEAK AND KIDNEY PIE 2 - PEACEFUL PASTURES
1/2 recipe standard pie crust; 1 egg yolk; 1 Tsp. milk; Directions. Cut steak into 1 inch cubes. Peel off any membrane around kidneys and remove any fat. Cut into 1 inch cubes. Heat oil in a large skillet. Add steak and kidneys and cook quickly until seared on all sides. Reduce heat and season with salt, pepper and thyme. Add flour and toss ...
From peacefulpastures.com


STEAK AND KIDNEY PIE - INA PAARMAN - PRODUCTS & RECIPES
First with a rubber band and then with string. Half fill a large, deep saucepan with boiling water. Lower the bowl into the water. Cover with a lid, wait for the water to come back to the boil and then turn it down to a gentle boil. Cook the steak and kidney pudding for 1½ to 2 hours.
From paarman.co.za


STEAK AND KIDNEY PIE II | RECIPE | STEAK AND KIDNEY PIE, KIDNEY …
Sep 24, 2018 - Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
From pinterest.com


STEAK AND KIDNEY PIE RECIPE : SBS FOOD
Instructions. Soak the kidneys in the milk for 30 minutes. Remove the kidneys from the milk and cut away any fat or sinew. Place the flour, peppers and salts in …
From sbs.com.au


BRITAIN'S BEST STEAK AND KIDNEY PIE? HERE'S THE RECIPE.
2012-03-05 Steak and Kidney Pie. This recipe makes a big pie for 12 people. Halve the amounts for a pie for six. Pie Mix. 150g beef dripping 2kg skirt of beef 600g ox kidney 300g sliced white onion 600g ...
From londonist.com


STEAK AND KIDNEY PIE RECIPE | PIE RECIPES | PBS FOOD
Ingredients; Pastry for 9-inch double pie crust; 1 lb. lean stewing beef trimmed and cubed; 1 lb. ox kidney cored and chopped; 2 tablespoons salt and freshly ground pepper
From pbs.org


STEAK AND KIDNEY PIE RECIPE RECIPES ALL YOU NEED IS FOOD
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
From stevehacks.com


STEAK AND KIDNEY PIE II - BEEF PIE RECIPES
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
From worldrecipes.org


STEAK AND KIDNEY PIE II | RECIPE | STEAK AND KIDNEY PIE, FOOD, RECIPES
Oct 19, 2014 - Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
From pinterest.com


TRADITIONAL STEAK AND KIDNEY PIE · EVERYTHING EVERHOT
2019-11-02 Cook in the bottom oven for a further 30 minutes. Taste and season. Remove from the oven. Put into a pastry funnel into a pie dish, add the steak mixture and then top with the pastry circle. Brush with egg, make a whole in the centre above pastry funnel. Place in the top oven at around 200ºC for 40 minutes until the pastry is risen and golden.
From everythingeverhot.com


STEAK & KIDNEY PIE #2 RECIPE - BAKERRECIPES.COM
The best delicious Steak & Kidney Pie #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Steak & Kidney Pie #2 recipe today! Hello my friends, this Steak & Kidney Pie #2 recipe will not disappoint, I promise! Made with simple ingredients, our Steak & Kidney Pie #2 is amazingly delicious, and addictive, everyone will be …
From bakerrecipes.com


STEAK AND KIDNEY PIE | WHAT DAD COOKED
Let it bubble for a couple of minutes. Slowly add the stock and bring to a simmer. Add the meat. Add the cooked meat and the chopped kidney to the pan along with the bay leaves and thyme. Braise in the oven. Cook for 1 1/2 hours to 4 hours depending on your heat settings and oven (see note in recipe tales).
From whatdadcooked.com


STEAK AND KIDNEY PIE II – DRSTARVE
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 …
From drstarve.com


STEAK AND KIDNEY PIE II - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Steak and Kidney - BigOven.com trend www.bigoven.com. Place steak and kidney in large pan with onions, water and crumbled stock cube. Bring to boil, reduce heat and simmer covered 1½ hours or until meat is tender. (Alternatively place in a slow-cooker and cook on low 7-8 hours) Combine flour with extra water, pepper and soy sauce. Add to steak and stir until mixture re …
From therecipes.info


STEAK AND KIDNEY PIE I RECIPE
Steak and kidney pie i recipe. Learn how to cook great Steak and kidney pie i . Crecipe.com deliver fine selection of quality Steak and kidney pie i recipes equipped with ratings, reviews and mixing tips. Get one of our Steak and kidney pie i recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


STEAK AND KIDNEY PIE II TASTY RECIPES
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 …
From 4tastyrecipes.blogspot.com


HOMEMADE STEAK AND KIDNEY PIE RECIPE - DELISHABLY
Season the meat with salt and pepper. Add the olive oil to a large stew pot and bring up to a medium heat. Add the meat and quickly brown and seal, stirring all the time with a wooden spoon. Pour the beef stock into the pot and bring to a simmer. Continue to simmer for one hour, until the steak is tender.
From delishably.com


STEAK AND KIDNEY PIE II SO TASTY - RECIPES
2019-08-30 Cover red meat kidney with gently salted water. Cover, and refrigerate in a single day. Drain off water. Cut out tubes and white membrane with scissors. Dice meat; In a stew pot, brown kidney and steak in hot fats. Add onions, seasonings, and 1 1/2 cups water. Simmer till meat is nearly gentle, approximately 1 hour.
From asagarnia.blogspot.com


STEAK AND KIDNEY PIE RECIPE - BAKERRECIPES.COM
What Makes This Steak And Kidney Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Steak And Kidney Pie. Ready to make this Steak And Kidney Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple ...
From bakerrecipes.com


STEAK AND KIDNEY PIE - SIMPLE HOME COOKED RECIPES
2021-02-06 Directions. Heat 1 tablespoon of the oil in a heavy-based saucepan and fry the onion over a medium heat until soft and just beginning to colour. Remove from the pan and set to one side. Place the steak in the flour and make sure all the meat is well coated in flour. Add the rest of the oil to the pan.
From simplehomecookedrecipes.com


INDIVIDUAL STEAK AND KIDNEY PIE – DEGISIM BRANDA
2022-03-28 A good steak & kidney pie recipe – BBC Good Food Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid.
From degisimbranda.com


QUICK STEAK AND KIDNEY PIE RECIPE - DELISH
2010-03-15 Cool on a wire rack. Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sautè meat, turning occasionally, until ...
From delish.com


STEAK AND KIDNEY PIE : KETORECIPES - REDDIT.COM
A community for sharing recipes for meals, drinks, snacks, and desserts that fit into a ketogenic diet … Press J to jump to the feed. Press question mark to learn the rest of …
From reddit.com


HOMEMADE STEAK AND KIDNEY PIE WITH PUFF PASTRY - FOODLE CLUB
Instructions. Chop the steak into 1" pieces. Chop the kidney into ½" pieces and discard the fatty core. Season the flour with salt and black pepper and then coat the cubed beef with the seasoned flour. Heat the olive oil in your pressure cooker and fry the onions gently for a few minutes until they become translucent.
From foodleclub.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook steak and kidney pie?
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking. Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
How to cook kidney steak in a crock pot?
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.
How to cook beef tenderloin steak and kidneys?
Add the cubes of steak and kidneys and toss well in the flour until evenly coated. In a large flameproof casserole dish or ceramic saucepan, heat the butter and oil until the butter has melted. Add the floured meats in small batches and stir quickly for about 1 minute, or until the cubes have browned.
Can I use veal kidney instead of beef in a pot pie?
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. Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water.

Related Search