Steak& Kidney Pudding

* Exported from MasterCook *

STEAK & KIDNEY PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Kidney, beef
4 tb Shortening
2 Onion -- chopped
2 lb Round steak -- cubed
1 1/2 tb Worcester sauce
1/2 ts Salt
1/2 ts Pepper
2 tb Butter -- softened
2 tb Flour
2 tb Parsley -- minced
1 t Rosemary
1 t Or‚gano
-----PASTRY-----
1 c Flour -- + 2 t
1/4 ts Salt
1/3 c Shortening
2 tb -- Water, cold

Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time:
2:30

Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube
the steak into 1" cubes. Melt the shortening in a heavy pot. Add the
onions and cook, stirring often, until well browned. Add the steak and
kidneys. When the meat is browned on all sides, pour on 2 cups of boiling
water, Worcester, salt, and pepper. Cove and cook over a very low heat for
1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend
the butter with the flour to make a beurre manie. Drop small pellets of
this paste into the sauce and stir to thicken it. Put meat and sauce into a
deep pie plate and sprinkle with parsley. If you wish to use a pastry
topping, roll out the dough and cover the pie plate. Slash the top, crimp
the edges, and bake about 30 minutes, or until well browned.

Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs and
small bits and pieces. Sprinkle water over the flour mixture, a tablespoon
at a time, and mix lightly with a fork, using only enough water so that the
pastry will hold together when pressed gently into a ball.

--- Fannie Farmer Cookbook



- - - - - - - - - - - - - - - - - -