The President's Beefsteak & Kidney Pie
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The President's Beefsteak & Kidney Pie
  Pie  
Last updated 6/12/2012 1:26:39 AM. Recipe ID 61171. Report a problem with this recipe.
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      Title: The president's beefsteak & kidney pie
 Categories: Meats, Pies, Main dish
      Yield: 8 Servings
 
      4 sm Veal or Baby Beef Kidneys
  1 1/2 lb Rump or Round Steak (to be
           -cut into 1" pieces
      1 c  Claret or other Dry Red Wine
      2    Onions, 1 sliced; 1 diced
      2    Bay Leaves
    1/2 c  Parsley, chopped
    1/2 c  Celery, chopped (including
           -tender leafy tops)
      1 c  Mushrooms, sliced
           Suet or Bacon Drippings
           Flour for dredging and
           -thickening
      1 pt Hot Water
           Salt
      1 ts Coarse Black Pepper
      1 ts Marjoram
           Pastry of puff-paste, pie
           -crust, or biscuit dough (to
           -cover casserole)
 
       Separate the kidneys with a sharp knife, discarding all gristly
  portions and fat.  Sprinkle with salt. Cover with claret, add bay
  leaves, sliced onion, pepper. Let it marinate 2 hours.
       Pound the steak with flour, and cut into 1" pieces. Brown suet
  or heat bacon drippings in iron skillet. Then add diced onion and
  cook until clear; remove onion from skillet.
       Over medium heat, brown steak well.  Next drain the kidneys,
  reserving the marinade; dredge with flour, and brown, stirring
  carefully. Add 1 pt or less or hot water, stir well, add chopped
  celery and parsley, and marjoram.
       Mix all well, and transfer to the casserole from which you
  intend to serve the pie.  Strain into it the marinade. Cover with a
  tight lid, and bake at 325oF for about 1 hour.
       Remove from oven.  Brown the mushrooms in bacon drippings, and
  if they need thickening, thicken with flour mixed in cold water and
  stirred carefully to avoid lumps. Add the mushrooms to the casserole
  mixture. Cover with a crust of puff-paste, pie crust, or biscuit
  dough, and return to 400oF oven, and bake until brown, about 20 to 30
  minutes. Serve at once.
  




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Recipe ID 61171 (Apr 03, 2005)

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