Beef and Kidney Pie

2 Beef kidneys, preferably fresh
1-1/2 lb beef steak (round or sirloin)
1 tbs Worcestershire sauce
3 tbs corn oil
1/4 cup all-purpose flour
1 med onion, chopped
Cayenne pepper to taste
Dash of black pepper
1 tsp salt

Take all the fat off beef kidney and cut in 1-inch cubes. Put the cubes in 4 cups boiling water. Boil for 20 minutes; rinse well, drain, and season with garlic powder, salt, and cayenne pepper to taste. Coat 1-1/2 lb beef, cut in 1 inch cubes with 1/4 cup all-purpose flour. In 6 qt. Dutch oven, brown steak in 3 tbsp. hot oil. Add 1 medium onion, chopped, 2 cups water, and 1 tbsp. Worcestershire sauce. Cover and simmer for 30 minutes or until tender.

Mix 1/2 cup cold water, 1/4 cup all-purpose flour, 1 tsp salt, dash of cayenne pepper, and black pepper, Stir into hot mixture and cook and stir until bubbly. Add kidney and heat. Pour into 2-1/2 quart casserole and top with pastry.

2 cups all-purpose flour
1-1/2 tsp Salt
5 tbsp. cold water
1/2 cup oil

Sift together the flour and salt. Pour salad oil and cold water into measuring cup (don't stir). Add all at once to the flour mixture. Stir lightly with a fork and make into a ball. Roll out to 1-1/2 inches larger than casserole. Place on top of hot meat mixture; turn under edge. Cut slits for escape of steam. Brush with milk. Bake at 450F for 20 to 25 minutes.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana