Ingredients:
For the Filling:
1 lb (450g) beef steak (chuck or similar), cut into bite-sized cubes
1/2 lb (225g) kidney (beef or lamb), cleaned and cut into small pieces (optional)
1 onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup (240ml) beef broth
1 cup (240ml) red wine (optional, can replace with more beef broth)
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
For the Pie:
1 package (14 oz/400g) of ready-made pie crust (or homemade if you prefer)
1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling:
Heat the oil in a large pan over medium-high heat.
Add the beef cubes and kidney (if using) to the pan. Brown them on all sides. Remove the meat and set aside.
In the same pan, add the chopped onion and garlic. Cook until softened.
Stir in the flour and cook for a minute to form a roux.
Gradually add the beef broth and red wine (or additional broth), stirring constantly until smooth.
Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
Return the meat to the pan. Bring to a simmer, then reduce heat, cover, and cook for about 1.5 hours, or until the meat is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
2. Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out half of the pie crust and fit it into a pie dish, trimming any excess.
Pour the filling into the pie crust.
Roll out the second half of the pie crust and place it over the filling. Trim and seal the edges. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
3. Bake:
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for a few minutes before serving.
Enjoy your steak and kidney pie!
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