Steak and Kidney Pie II Recipe

Name: Steak and Kidney Pie II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chuck steaks; 1 beef kidney; 3 tablespoons oil; 1 large onion, finely chopped; 2 tablespoons flour; 1 ½ cups beef broth; ½ teaspoon salt; black pepper, freshly ground; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1 egg yolk; 1 tablespoon milk; 2 pie crusts, unbaked

Servings: persons

2 lbs chuck steaks
1 beef kidney
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons flour
1 ½ cups beef broth
½ teaspoon salt
black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 bay leaf
1 egg yolk
1 tablespoon milk
2 pie crusts, unbaked

1
Trim beef to remove fat.
2
Cut away white tissues from kidney and cut into small pieces.
3
Cube the beef.
4
Brown meat in oil.
5
Add onion and cook 5 minutes.
6
Stir in flour; add beef broth slowly.
7
Season with salt and pepper.
8
Add Worcestershire sauce and bay leaf.
9
Cover and simmer 1 1/2 hours, stirring occasionally and adding water if necessary.
10
Place in pie crust.
11
Cover with top crust.
12
Brush with egg yolk and milk glaze.
13
Bake in 350 degrees oven until golden brown, about 1 hour, more if necessary.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs chuck steaks, 1 beef kidney, 3 tablespoons oil, 1 large onion, finely chopped, and more.

Yes, Steak and Kidney Pie II 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.

Steak and Kidney Pie II

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