Mrs. Beeton's Steak & Kidney Pie Recipe




Mrs. Beeton's Steak & Kidney Pie Ingredients

1 each flaky pastry

FILLING

600 g chuck/blade steak
3 each 15 ml spoons plain flour
1 each 5 ml spoon salt
1/2 each 2.5 ml spoon ground pepper
2 each medium onions
250 ml beef stock
2 each sheep or 150g ox kidneys

GLAZE

1 each beaten egg (or)
1 milk

A Recipe for
Mrs. Beeton's Steak & Kidney Pie

 

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This Recipe for Mrs. Beeton's Steak & Kidney Pie is one of thousands in the Recipes-to-go Meat Cookbook.


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This is a recipe for Mrs. Beeton's Steak & Kidney Pie from the recipe cookbook of Recipes-to-go (Meat)


Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

Mark Twain



Mrs. Beeton's Steak & Kidney Pie

If the headache would only precede the intoxication, alcoholism would be a virtue.

Samuel Butler






Mrs. Beeton's Steak & Kidney Pie Directions

Wipe the steak and trim off any excess fat. Cut the steak into
1-2 cm cubes. Mix the flour, salt, & pepper in a bag or deep bowl.
Toss the cubes of meat in the seasoned flour and put them in a 1
litre pie dish. Skin and chop the onions and sprinkle between the
meat. Skin, core, and cut the kidneys before mixing with the steak
and onions. Pour in the stock to quarter fill the dish.
Roll out the pastry and use to cover the dish. Trim the edge and
flute. Make a small hole in the centre of the lid and decorate with
leaves of pastry. Make a pastry rose or tassel to cover the hole
after baking.
Bake the pie in a very hot oven (230C/450F) until the pastry is
risen and brown. Bake the tassel or rose blind. Reduce the oven to
moderate (180C/350F) and, if necessary, place the pie on a lower
shelf. Cover with greaseproof paper to prevent the pastry from
overbrowning and continue cooking for about 2 hours until the meat is
quite tender when tested with a skewer. Heat the remaining stock and
pour in enough to fill the dish by funnelling it through the hole in
the pastry. Insert the tassel, or rose and serve.

Serves: 1

 

 

 

 

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