Stewing Steak
Steak and Kidney Pie
Ingredients:
- 500g Dexter stewing steak
- 200g Dexter kidney
- 1.5 tablespoons cooking oil
- 1 large chopped onion
- 1 tablespoon plain flour
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoons tomato puree
- 250 ml stock (beef stock cube dissolved in hot water)
- Salt and pepper to season
- Packet of short-crust pastry
Gently fry the stewing steak, kidney and onions in the cooking oil until lightly browned. Stir in flour and cook gently for 2 minutes. Add Worcestershire sauce, beef stock and tomato puree and simmer for 90 minutes (or until steak is tender). Pour mixture into a pie dish and cover with a layer of rolled out pastry. Make a hole in the middle to allow steam to escape. Cook in the oven for 30-40 minutes or until lightly golden.
Chef’s tip: Use a pie funnel or upside down egg cup in the middle of the pie to hold up the pastry and to stop it going soggy.