Ingredients with Measurements:
- 1 lb beef steak, cubed
- 1/2 lb beef kidney, cleaned and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium-high heat. Add the beef steak and kidney and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Sprinkle the flour over the onion and garlic and stir to combine.
5. Slowly add the beef broth and red wine, stirring constantly to prevent lumps from forming.
6. Add the Worcestershire sauce, thyme, salt, and pepper. Bring to a boil and then reduce the heat to low.
7. Add the beef steak and kidney back to the skillet and simmer for 10-15 minutes, or until the sauce has thickened.
8. Roll out the puff pastry on a floured surface to fit the size of the pie dish.
9. Pour the beef mixture into the pie dish and cover with the puff pastry. Brush the beaten egg over the top of the pastry.
10. Bake for 30-35 minutes, or until the pastry is golden brown and puffed up.
11. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or red grape juice.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add diced carrots and celery to the beef mixture for extra flavor and nutrition.
- Use lamb instead of beef for a different flavor profile.
- Add mushrooms to the beef mixture for a vegetarian option.
Tips and tricks:
- Be sure to clean the beef kidney thoroughly before cooking.
- Don't overcook the beef or it will become tough.
- If the sauce is too thin, add more flour to thicken it up.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with some fresh herbs and vegetables for a beautiful presentation.
Garnishes:
Fresh parsley or thyme can be used as a garnish.
Pairings:
Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is at the right temperature and the pastry is not too thick.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
Make sure the beef and kidney are cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Steak and kidney pie is a traditional British dish that dates back to the 19th century.
Flavor profiles:
This dish has a rich, savory flavor from the beef and kidney, with a hint of sweetness from the red wine and Worcestershire sauce.
Serving suggestions:
Serve the pie with a side of mashed potatoes and gravy for a classic British meal.
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Region: British