Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef steak and kidney pie. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Beef steak and Kidney Pie is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Beef steak and Kidney Pie is something that I’ve loved my entire life. They’re fine and they look fantastic.
Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.
To get started with this particular recipe, we have to prepare a few components. You can have beef steak and kidney pie using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef steak and Kidney Pie:
- Make ready For The Pastry :
- Get 200 gram all purpose plain flour
- Prepare 110 gram butter
- Take 3-4 tablespoon cold water
- Get Pinch salt
- Take For the Filling:
- Take 500 gram beef chuck steak, cut into cubes
- Take 500 gram beef kidney, cleaned and chopped into cubes
- Make ready 25 gram all purpose flour
- Make ready 3 tablespoon curry paste
- Prepare Salt and black pepper
- Take 1 tablespoon olive oil
- Take 25 gram butter
- Prepare 850 ml beef stock
- Prepare 1 onion, thinly sliced
- Prepare 1 carrots, cut into cubes
- Make ready 1 large eggs beaten for glaze
This steak and kidney pie recipe seem a little daunting at first but that is only because the. The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. Originally prepared with a suet pastry, today it is usually made with butter and employs beef, lamb, or pork kidneys. Steak and kidney pie is a representative dish of British cuisine.
Instructions to make Beef steak and Kidney Pie:
- Make the Filling - - Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. - Heat 2 tablespoons butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Set aside
- Add the onions and carrots to the pan and fry gently for about 5 minutes. Return the meat to the pan, stir, and add the curty paste and the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. - Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 1.5-liter deep pie dish and let cool completely. - Heat the oven to 200°C
- Roll out the pastry and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using. - Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape.
- Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden.
- Serve immediately with mashed potato and salad.
The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, beurre manié, or corn starch. Steak and kidney pie is a British dish with a filling of diced beef and kidneys in a thick sauce. Steak and Kidney Pie is one of the most classic British dishes around. For the ultimate pie you need a good beef stock, flavoured with Worcestershire sauce, and some plain flour to thicken it up. Brown beef and kidney in fat and add onions before meat is full cooked.
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