2 lb chuck steak, trimmed, in 1.2 inch piec
12 oz ox kidney, cored and chopped
1/4 pt guinness
4 tbsp beef dripping or lard
2 medium onions, sliced
3 tbsp flour, liberally seasoned
2 large mushrooms, sliced
3/4 pt beef stock or water
1 bay leaf
4 thyme, sprigs
FOR THE PASTRY
8 oz self-raising flour
4 oz shredded suet or lard
1 salt and pepper
1 egg yolk, mixed with a splash of mi
A Recipe for
Steak & Kidney Pie With Guinness
Herb Tip |
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This Recipe for Steak & Kidney Pie With Guinness is one of thousands in the Recipes-to-go Baking Cookbook.
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
This is a recipe for Steak & Kidney Pie With Guinness from the recipe cookbook of Recipes-to-go (Baking)
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
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Place the steak and kidney in a bowl with the guinness and herbs.
Cover and leave for at least 4 hours, preferably overnight. Drain the
meat, reserving the marinade. Toss the meat in the seasoned flour.
Heat 1 tsp of the dripping or lard in a large, heavy pan and gently
fry the onions for five minutes. Remove the onions to a plate, add
more of the dripping to the pan and fry the floured meat in batches
until it's browned on all sides. Return the onions and the rest of
the meat and any remaining flour to the pan. Stir thoroughly, then
add the mushrooms, marinade, herbs and stock or water. Bring slowly
to a simmer, stirring as the sauce thickens, then cover the pan and
cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with
salt and pepper and remove the herbs. Transfer to a deep pie dish,
place a pie funnel in the middle and leave to cool.
To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet
or add the lard, season with salt and pepper and mix lightly with
your hands. Sprinkle in 2 tb of cold water, adding more as you mix
with a knife. As it begins to clump together, use your hands to work
it into a smooth, elastic dough. Leave to rest for five minutes, then
roll out the pastry slightly thicker than normal. Cut a one-inch
strip and lay it around the inside edge of the pie dish. Dampen it
with water, then put the pastry lid in place. Trim and crimp the
edge, knocking it back with the flat blade of a knife so that the
actual edge looks as deep as possible. Make a small steamhole in the
centre and cut some leaves from the pastry trimmings to decorate the
top. Paint the pie lid with glaze. Bake in a pre-heated oven to
200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas
mark 4 and cook for 30 minutes until the pastry is golden brown.
Lindsay Bareham
Serves: 6
Steak & Kidney Pie With Guinness Recipe brought to you by Recipes To-Go