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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 Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min


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