Recipe: Steak and Kidney Pie
Description:
Indulge in the savory delight of this meticulously crafted Steak and Kidney Pie, a culinary masterpiece derived from Matthew Fort’s renowned recipe featured in The Guardian newspaper. This delightful creation is a celebration of beef and organ meats, making it a perfect choice for a hearty winter meal. With a cooking time of just two hours, it’s a flavorful adventure waiting to unfold in your kitchen.
Nutritional Information:
- Calories: 5678.7
- Fat: 292.2g
- Saturated Fat: 105.4g
- Cholesterol: 2982.4mg
- Sodium: 7808.4mg
- Carbohydrates: 265.1g
- Fiber: 32.1g
- Sugar: 45.5g
- Protein: 458.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 | Stewing Beef |
| 500g | Plain Flour |
| 50g | Mustard Powder |
| 1 | Beef Drippings |
| – | Smoked Streaky Bacon |
| 75g | Onions |
| 175g | Carrots |
| 500ml | Stout Beer |
| 500g | Puff Pastry |
| 500g | Kidneys |
| 2 | Bay Leaves |
Instructions:
- Begin by roughly chopping the onion and cutting the bacon into thick matchsticks. Also, slice the carrots into 1 cm-thick sections, quartering them if large.
- Heat half of the dripping or oil in a casserole and add bacon and vegetables. Stir, reduce heat, and let them soften.
- Cut beef into 2.5 – 4 cm pieces, discarding any unwanted fat or gristle. Mix flour, mustard powder, salt, and pepper in a bowl. Roll beef chunks through the mixture and brown them in a heated frying pan.
- Transfer browned beef to the casserole. Attend to the kidneys by cutting away the inner fat, then treat them with flour, mustard, salt, and pepper. Brown the kidneys in the hot frying pan and add them to the casserole.
- Pour stout into the frying pan, scrape up the flavorful bits, and then pour everything into the casserole. Ensure the liquid covers the meat; if not, add more stout.
- Add bay leaves, cover, and bring to a simmer. Simmer for about 1 1/2 hours until meats are tender but not disintegrating.
- If needed, move the meat and vegetables into a pie dish, reduce the sauce to desired concentration. Allow it to cool, preferably overnight.
- Preheat the oven to 220C/425F/Gas 7 for puff pastry or 200C/400F/Gas 6 for shortcrust.
- Roll out your chosen pastry and place it on top of the mixture in the pie dish. Make a slit to release steam, brush with a mixture of beaten egg and milk, and decorate if desired.
- Bake at the initial temperature for 15 – 20 minutes. Then, reduce the heat to 180C/350F/Gas 4 and continue baking for another 15 – 20 minutes.
Indulge in the rich flavors and textures of this Steak and Kidney Pie, a culinary journey that promises to satisfy your taste buds with each delightful bite. 🍽️✨
