Steak And Kidney Pie Recipe

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Ingredients:

Serving

2500 g chuck/stewing beef
1000 g kidney
620 mililiters guinness beer
100 g flour
10 mililiters mustard
salt to taste
black pepper to taste
150 g cooking oil
350 g bacon
5 medium onion ( n 1 kg)
2 container mushroom
4 bay leaf
20 milliliters tomato paste
8 sprigs thyme
930 milliliters beef broth
4.93 milliliters gravy , browning
worcestershire sauce to taste
4 packages flaky pastry

Directions:

Cut the beef into 2.5 - 4 cm pieces, discarding any obvious lumps of fat or gristle. With the kidney cut away the inner core of fat and tubes, and cut the rest into bite-sized chunks. In a large bowl place the steak pieces and calf kidneys and pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator. Separate meat from marinade and reserve marinade for later use.
Season the flour with mustard powder, salt and pepper and toss the steak and kidney in it to coat.
Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown.
Cut the bacon into thick matchsticks and fry. Remove from saucepan and set aside.
Add the onions, bacon and mushrooms and cook for another 3-4 minutes, stirring.
Add the bay leaves, stout (reserved marinade), tomato paste, sprigs of thyme and stock.
Stir and cook for 2-3 minutes.
Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.
When the meat is cooked, remove herbs from gravy; add salt and pepper to taste, adding a dash or two of Worcestershire Sauce to the mixture. Cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.
Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.
Bake for about 20 minutes, until golden. Serve with buttered spring cabbage and mashed potato.
Makes ± 10 deep pot pie foil plates (11,1 cm x 2,3 cm)
Or 20 small pie foil plates

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	363.7 Kcal (1523 kJ)
Calories from fat	206.21 Kcal
		% Daily Value*
Total Fat	22.91g	35%
Cholesterol	92.3mg	31%
Sodium	417.82mg	17%
Potassium	798.67mg	17%
Total Carbs	8.11g	3%
Sugars	1.27g	5%
Dietary Fiber	0.97g	4%
Protein	32.51g	65%
Vitamin C	2.2mg	4%
Iron	3.8mg	21%
Calcium	42mg	4%

Amount Per 100 g
Calories	128.57 Kcal (538 kJ)
Calories from fat	72.9 Kcal
		% Daily Value*
Total Fat	8.1g	35%
Cholesterol	32.63mg	31%
Sodium	147.7mg	17%
Potassium	282.34mg	17%
Total Carbs	2.87g	3%
Sugars	0.45g	5%
Dietary Fiber	0.34g	4%
Protein	11.49g	65%
Vitamin C	0.8mg	4%
Iron	1.3mg	21%
Calcium	14.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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