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Nutrition Facts
Servings unknown. We can't calculate nutritional facts without knowing how many people this recipe serves. Add servings information. The following items or measurements are not included below: 4 lambs kidneys
Calories 4106
Calories from Fat 2715		(66%)
Amount Per Serving		%DV
	Total Fat 301.7g	464%
	Saturated Fat 101.5g	507%
	Monounsaturated Fat 122.7g
	Polyunsaturated Fat 46.6g
	Trans Fat 0.1g
Cholesterol 879mg		293%
Sodium 4051mg		168%
Potassium 4020mg		114%
Total Carbohydrate 132.1g		44%
	Dietary Fiber 11.7g	46%
	Sugars 16.3g
Protein 206.3g		412%
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Steak and Kidney Pie

Recipe #1731 | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Doreen Randal
Sep 30, 1999

This is a simple one.

1 kg chuck steak, cubed
4 lambs kidneys
3 tablespoons oil
3 onions, finely chopped
2 tablespoons flour
1 1/2 cups beef stock (I use Campbell's)
1/2 teaspoon salt
black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 bay leaf
1 egg yolk
1 tablespoon milk
1 pastry crust, to cover a deep 25cm pie dish either short or flaky (I buy frozen)

1
Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces.
2
Brown the beef and kidneys in hot oil.
3
Add the onions and cook 5 minutes.
4
Stir in the flour and add the stock gradually.
5
Season with salt and pepper.
6
Add sauce and bay leaf.
7
Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender.
8
Transfer to the pie dish.
9
Top steak and kidney with the pastry.
10
Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown.