Beefsteak and Kidney Pie
- 1 pound beef rump
- 1 pound beef kidneys
- Chopped onions
- Salt and pepper
- Brown stock
- Brown sauce
- Italian tomato paste
- 1 small bunch parsley
- 1 bay leaf, chopped
- Rich pastry
Cut the rump into big cubes and flatten with a cleaver; slice the kidneys 1/4 inch thick. Fry meats separately over a quick fire, and drain. Put meats into a pot with some chopped onions, pepper and salt, and moisten with brown stock. When nearly done, thicken with brown sauce and a little tomato paste. Five minutes before removing from fire; add parsley and bay leaf. Turn into individual dishes or one large one; cover with pie paste and bake in a hot oven until crust is done.
Submitted by Jun 2, 2009
15 min
30 min
45 min