Steak and Kidney Pie Iv

Name: Steak and Kidney Pie Iv
Cook time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 12 ounces short pastry or 12 ounces puff pastry; 2 lbs sirloin or 2 lbs rump steak; 1 lb beef kidney; 2 medium onions, finely chopped; 1 teaspoon Worcestershire sauce; 1 tablespoon port wine; 1 garlic clove, crushed (optional); 2 tablespoons butter; 2 cups beef stock (I use Campbell's); 1/2 cup flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon French mustard; egg wash

Submitted by Doreen Randal

"classic dish"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6-8

ingredients

12 ounces short pastry or 12 ounces puff pastry
2 lbs sirloin or 2 lbs rump steak
1 lb beef kidney
2 medium onions, finely chopped
1 teaspoon Worcestershire sauce
1 tablespoon port wine
1 garlic clove, crushed (optional)
2 tablespoons butter
2 cups beef stock (I use Campbell's)
¹⁄₂ cup flour
1 teaspoon salt
¹⁄₂ teaspoon pepper
1 teaspoon French mustard
egg wash

directions

Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes.
Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly.
Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil.
Cover and simmer 40 - 45 minutes.
Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids.
Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry.