A Hearty Steak and Kidney Pie
In today’s post, we share a recipe for English Steak and Kidney Pie, which involves preparing beef (or veal) kidneys by browning them with steak and onions. The mixture is then simmered with vegetables and a thickened sauce. Finally, the dish is topped with a pastry crust and baked, resulting in a rich and satisfying meal.
This version comes from A World of Good Eating, published in 1951. The recipe recommends the use of a pre-made pie crust, but frozen puff pastry should work just as well. It can be added on top of the filling and baked for an extra 20 minutes in a 400°F / 200°C oven.
The humble Steak and Kidney Pie has a rich history. Its earliest recorded recipe, dating back to 1694, was a far cry from the hearty dish that we know today. This historic version called for lamb, prunes, currants, and nutmeg, a curious blend of sweet and savory. The pie's modern form, featuring steak and kidney, emerged in the 19th century, with the first published recipe appearing in 1859. Here is the 20th century version for home cooking:
English Steak and Kidney Pie
Remove the skin and coarse parts from two small beef kidneys (or four veal kidneys for milder flavor). Wash in salted water. Cut in one-inch squares and dredge with seasoned flour. Pound flour into ¾ lb. of round steak and cut into pieces.
Heat beef drippings or other fat in heavy skillet and brown beef cubes on all sides, then brown 1 cup chopped onion and add the kidneys, cooking slowly until brown. Cover meat with hot water, add a bay leaf, a few sprigs of parsley and any celery tops you may have; cover tightly and simmer for one hour.
Remove meat to a deep baking dish. Add ½ cup raw, peeled mushrooms and ½ up diced carrots. Mix 2 heaping tablespoons of flour with ½ cup cold water and add to liquor to thicken it. Pour over the meat and vegetables and top with pastry crust. (I use a packaged pastry mix to save time.)
This one is hearty! It really sticks to the ribs.