Beefsteak, Kidney, and Fresh Mushroom Pies
- 3 pounds sirloin beef, cut in 1 1/2 inch cubes
- Salt, pepper, flour
- Butter
- 3 medium onions, sliced
- Stock, beef and veal
- 4 lamb kidneys
- 24 French carrots
- 24 Parisienne Potatoes
- 12 button onions
- Sliced mushrooms
- 6 teaspoons chopped parsley
- Rich pastry
Flatten the beef cubes, season with pepper and salt, dredge with flour. Saute in butter; when slightly browned, add sliced onions, cook a few minutes then add sufficient stock to cover meat; cook in oven until tender. Split the kidneys, remove veins and soak in salt water, cut in thin slices, season with pepper, dust with flour, and saute and sizzle in butter until done.
To make pies, use individual baking dishes (au gratin dishes). Remove meat from pan, strain the gravy, in each dish put 6 pieces of meat and around it 4 carrots, 4 potatoes, 2 onions, and on top 3 slices kidney, some sliced mushrooms, a teaspoon parsley and cover with gravy. Cover baking dish with rich pastry, bake in hot oven. The vegetables are to be cooked and sauteed before placing in pies. 6 Pies.
To make pies, use individual baking dishes (au gratin dishes). Remove meat from pan, strain the gravy, in each dish put 6 pieces of meat and around it 4 carrots, 4 potatoes, 2 onions, and on top 3 slices kidney, some sliced mushrooms, a teaspoon parsley and cover with gravy. Cover baking dish with rich pastry, bake in hot oven. The vegetables are to be cooked and sauteed before placing in pies. 6 Pies.
Submitted by May 28, 2009
15 min
30 min
45 min