Sunday Supper: Steak and Kidney Pie
Sunday Supper: Steak and Kidney Pie takes around 2 hours and 30 minutes from beginning to end. This recipe serves 4. One portion of this dish contains approximately 89g of protein, 36g of fat, and a total of 729 calories. For $3.21 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up beef kidney, beef stew meat, flour, and a few other things to make it today. 46 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by Serious Eats. It is a good option if you're following a dairy free diet. With a spoonacular score of 95%, this dish is tremendous. Similar recipes are Sunday Supper: Steak & Stilton Pie, Sunday Supper: Turkey Tamale Pie, and A good steak & kidney pie.
Servings: 4
Ingredients:
1 pound beef kidney, rinsed, cleaned and separated
2 pounds beef stew meat
3 cups beef stock, warmed
1 egg, beaten
2 tablespoons flour
Kosher salt and cracked black pepper
1 onion, finely chopped
vegetable oil
8 ounces white mushrooms, sliced
Equipment:
pie form
frying pan
oven
Cooking instruction summary:
Procedures 1 Roll out a top and bottom crust to fit your pie shell; fit one half into pie dish and other half on sheet tray, and chill in fridge until ready to use. 2 Heat butter and 1 tablespoon vegetable oil in large skillet over medium high heat. Season flour with salt and pepper and dredge the kidneys in the flour. Sear kidneys in skillet until crust has formed, about 5 minutes, then flip and sear until just beginning to cook through, about 3 minutes. Remove kidneys from skillet and reserve on a plate. Dredge beef stew meat in seasoned flour, add another large drizzle of vegetable oil to skillet, and sear beef in small batches until all sides are brown, about 8 minutes per batch. Remove beef to another plate and reserve. 3 Add onions to hot pan and stir, scraping bits of kidney and beef off of bottom of pan. Cook until onions are just starting to brown, about 8 minutes. Add sliced mushrooms and continue to cook until mushrooms have released their liquid and are beginning to color, about 6 minutes. 4 Add beef and kidneys back to pan and stir to combine with mushrooms and onions. Sprinkle with remaining flour and stir until flour is incorporated throughout the pan. Pour over beef stock, stir, and bring to a simmer until gravy has thickened, about 8 minutes. Season to taste with salt and pepper. Remove from skillet and allow to cool completely. 5 Preheat oven to 350°F. Once beef mixture has completely cooled, fill prepared pie plate. Brush edges with beaten egg, then gently place top crust on pie. Trim and seal edges. Brush top crust with egg, then cut steam vents in top of pie crust. Place in oven and bake until top crust is deep golden brown, about 40 minutes. Serve with mushy peas and bitter ale.
Step by step:
1. 1
2. Roll out a top and bottom crust to fit your pie shell; fit one half into pie dish and other half on sheet tray, and chill in fridge until ready to use.
3. 2
4. Heat butter and 1 tablespoon vegetable oil in large skillet over medium high heat. Season flour with salt and pepper and dredge the kidneys in the flour. Sear kidneys in skillet until crust has formed, about 5 minutes, then flip and sear until just beginning to cook through, about 3 minutes.
5. Remove kidneys from skillet and reserve on a plate. Dredge beef stew meat in seasoned flour, add another large drizzle of vegetable oil to skillet, and sear beef in small batches until all sides are brown, about 8 minutes per batch.
6. Remove beef to another plate and reserve.
7. 3
8. Add onions to hot pan and stir, scraping bits of kidney and beef off of bottom of pan. Cook until onions are just starting to brown, about 8 minutes.
9. Add sliced mushrooms and continue to cook until mushrooms have released their liquid and are beginning to color, about 6 minutes.
10. 4
11. Add beef and kidneys back to pan and stir to combine with mushrooms and onions. Sprinkle with remaining flour and stir until flour is incorporated throughout the pan.
12. Pour over beef stock, stir, and bring to a simmer until gravy has thickened, about 8 minutes. Season to taste with salt and pepper.
13. Remove from skillet and allow to cool completely.
14. 5
15. Preheat oven to 350°F. Once beef mixture has completely cooled, fill prepared pie plate.
16. Brush edges with beaten egg, then gently place top crust on pie. Trim and seal edges.
17. Brush top crust with egg, then cut steam vents in top of pie crust.
18. Place in oven and bake until top crust is deep golden brown, about 40 minutes.
19. Serve with mushy peas and bitter ale.
Nutrition Information:
covered percent of daily need
