Steak And Kidney Pie I – a delicious recipe with tenderloin, beef, flour, water, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
2
Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
3
Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
4
Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.
698
kcal
Calories
39
g
Fat
27
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound beef tenderloin, 1 pound beef kidney, 1 cup all-purpose flour for rolling, 4 cups water to cover, and more.
Yes, Steak And Kidney Pie I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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