Help Hubby wants Steak & Kidney Pie, please send me in right direction for best recipe,be a 1rst 4 me?

Question

Met on the net, married me moved me to beautiful Alberta, he is from Newfoundland, and misses his fresh made steak & kidney pie and salt meats, So I need to know the best of best recipies to cook this for my loving husband, I have never had it and not to sure about it, but not afraid of a challenge Thanks

Answer 1

Heres a pretty easy one..

INGREDIENTS
1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 pounds round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour
DIRECTIONS
Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Answer 2

1

Answer 3

Hope this helps you out. I got this from the Australian Womens Weekly cookbook
Steak and kidney potato pie

Serving size: Serves 6
Cooking time: More than 1 hour



This recipe can be made a day ahead.


INGREDIENTS


350g lambs’ kidneys
2 teaspoons cooking salt
1kg beef chuck steak
2 tablespoons olive oil
1 medium (150g) brown onion, chopped coarsely
3 cloves garlic, sliced thinly
¼ cup (35g) plain flour
1 ½ cups (375ml) beef stock
½ cup (125ml) red wine
400g can tomatoes
1 tablespoon Worcestershire sauce
1.5kg potatoes
3/4 cup (180ml) buttermilk
40g butter
salt and pepper




METHOD


Place the kidneys in a small bowl, cover with water and add the salt; refrigerate for four hours or overnight.
Drain the kidneys and discard the liquid. Remove the fat and sinew from the kidneys; chop kidneys coarsely. Cut the steak into 2cm cubes.

Heat half of the oil in a large pan; cook the steak, in batches, until well browned all over. Remove from the pan. Heat the remaining oil in the same pan; cook the onion and garlic, stirring, until soft. Add the flour; cook, stirring for one minute. Gradually stir in the stock and wine then return the steak to the pan with the undrained crushed tomatoes and sauce; bring to the boil and simmer, covered, for 45 minutes, stirring occasionally.
Add the kidneys to the pan then simmer, uncovered, for about 15 minutes or until the steak is tender and the sauce thickens.

Meanwhile, boil, steam or microwave the potato until soft; drain. Mash the potato with the buttermilk, butter and salt and pepper to taste until light and fluffy.

Spoon the kidney mixture into a 2.5 litre (10-cup) capacity ovenproof dish. Top with the hot mashed potato mixture; grill for about five minutes or until the top is browned.

Pie suitable to freeze.
Not suitable to microwave.

Answer 4

The Classic Steak and Kidney Pie

1 tablespoon beef drippings or cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock or beef stock (or water and stock cube or granules)
worcestershire sauce
salt and pepper
1 egg, beaten, for glazing
Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a miinute or two; keep to one side.Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixure. Transfer to a 2 pint pie dish and allow to cool to lukewarm. Preheat the oven to 220*C/425*F.
Roll the pastry 1/4 inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the pre-heated oven. Bake for 30 to 40 minutes until golden brown.