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Catholic Recipe: Australian Beefsteak and Kidney Pie

    INGREDIENTS

  • 1 pound beef (chuck or round)
  • 2 lamb kidneys
  • 1 Tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons vegetable oil
  • 1 slice onion
  • 2 cups cold water or stock (or canned consommé or bouillon)
  • flaky pastry for pie topping
  • Details

  • Serves: 4
  • Yield: 1 pie
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Australia

It may be hard to find lamb kidneys to make the authentic pie. This makes a hearty meal.

DIRECTIONS

Cut beef into 1-inch cubes; slice kidneys. Dip into flour blended with salt and pepper. Sauté in hot oil until slightly browned. Add onion slice and water or stock. Simmer 30 to 45 minutes. Cool; pour into 1-quart casserole. The liquid should come nearly to the top of the dish. Cover casserole with pastry; brush with egg or milk. Bake at 425° until brown — about 20 minutes. Reduce heat to 350°; bake 45 minutes longer. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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