STEAK AND KIDNEY PIE
Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.
Provided by Antony Worrall Thompson
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/425F/Gas 7
- Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
- Return the beef to the pan, sprinkle flour over and coat the meat and onions
- Add the stock to the pan, stir well and bring to the boil.
- Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
- Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
- Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
- Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
- Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
- Serve with creamy mash and steamed vegetables to soak up the gravy.
STEAK AND KIDNEY PIE II
This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.
Provided by Glenda
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
- In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
- Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
- Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
- Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
- Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g
STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER.
Make and share this Steak & Kidney Stew, Crock Pot/Slow Cooker. recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Switch your crock pot/slow cooker on to warm-up.
- Peel and slice the carrots, onions and garlic.
- Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
- Remove skin from the kidneys if there is any. Cut into as big or small pieces that you like, set aside.
- Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace lid.
- In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
- Sprinkle chili flakes and rosemary on top of stew. Add as much black pepper as you like.
- Cook on low all day or until the meat and vegetables are tender.
- I have not added salt because of the stock cubes & soy sauce, but you can if liked.
- When cooked. Check that the stew is as thick as you like it. If not mix the 2 tsp of cornflour with 2 tsp cold water. Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be. You don't need to add all the cornflour if it's how you want the stew.
- Serve with boiled potatoes and steamed broccoli or any vegetables you like.
- Note: You might like to add frozen peas in the last 5 minutes.
Nutrition Facts : Calories 294.8, Fat 6.2, SaturatedFat 2.6, Cholesterol 80.3, Sodium 689, Carbohydrate 19.8, Fiber 2.5, Sugar 5.2, Protein 29.8
STEAK AND KIDNEY PIE (CROCK POT)
Make and share this Steak and Kidney Pie (crock Pot) recipe from Food.com.
Provided by Northern_Reflectionz
Categories Savory Pies
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook kidney in salted water for 8 minutes Drain and pat dry.
- Trim excess fat and cut into cubes.
- Combine kidney, steak and onion in Crock pot.
- Add beef broth, salt and pepper.
- Cover and cook on LOW for 8-10 hours.
- Remove to 2 quart baking dish. cover with pie crust or biscuits. Bake in 400 oven to 15 to 20 minutes.
Nutrition Facts : Calories 290.6, Fat 10.8, SaturatedFat 3.6, Cholesterol 733.9, Sodium 1063.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 42.5
A GOOD STEAK & KIDNEY PIE
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 14
Steps:
- It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
- Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
- Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
- Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
- Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
- Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
- In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
- Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
- Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
- Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium
ENGLISH STEAK AND KIDNEY PIE
Adapted from a book with quite authentic international recipes published in 1951, A World of Good eating. I haven't tried it yet but can't wait.
Provided by luvinlif2k
Categories Savory Pies
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin and coarse parts from kidneys if not already done.
- Wash in salted water.
- Mix 1 cup flour with salt and pepper to taste in a plastic bag.
- Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
- Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
- Cut the round steak into one-inch pieces.
- heat oil in heavy skillet and brown beef cubes on all sides.
- Add onion and kidneys, cooking slowly until brown.
- Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
- Cover tightly and simmer for 1 hour.
- Remove meat to deep baking dish.
- Add mushrooms and carrots.
- Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
- Pour over the meat and vegetables and top with pastry crust.
- Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.
Nutrition Facts : Calories 330.8, Fat 12.5, SaturatedFat 3.3, Cholesterol 32.3, Sodium 198, Carbohydrate 35.9, Fiber 2.6, Sugar 1.9, Protein 17.8
STEAK AND KIDNEY PIE WITH GUINNESS
A traditional english/irish dish, this is one of my families favorites. This is so good! My husband could eat the entire thing himself, it's so yummy, and has become our traditional christmas dinner. Don't let the kidney scare you off. It adds a depth of flavor to the beef and when chopped extra fine, you don't even notice it. If you can't find beef kidney, liver works well as a substitute or you can use mushrooms instead. For a prettier presentation, try putting the filling in individual sized ramekins and top off with the pastry.
Provided by C. Taylor
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
- Once it's safe to remove cover, do so.
- Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
- Preheat oven to 400 degrees.
- Pour beef into a large baking dish and top with puff pastry.
- Bake till golden, approximately 40 minute.
Nutrition Facts : Calories 2259.1, Fat 172.3, SaturatedFat 64.7, Cholesterol 187.5, Sodium 747.3, Carbohydrate 84.9, Fiber 2.2, Sugar 4.2, Protein 26.8
THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
HEALTHY (AND TASTY!) STEAK AND KIDNEY PIE
Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe: http://www.bbcgoodfood.com/recipes/13015/the-ultimate-makeover-steak-and-kidney-pie
Provided by Tea Girl
Categories Savory Pies
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.
- Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often.
- Put the kettle on.
- Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat.
- Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
- Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
- Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
- Remove from the heat and remove the bay leaves and thyme sprigs.
- Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
- While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
- Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper.
- Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
- Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
- Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
Nutrition Facts : Calories 434.4, Fat 15.2, SaturatedFat 5.4, Cholesterol 200.4, Sodium 156, Carbohydrate 30.2, Fiber 2.1, Sugar 2.7, Protein 39.1
More about "steak and kidney pie crock pot food"
SLOW-COOKER BEEF AND KIDNEY STEW - FOODLE CLUB
From foodleclub.com
Ratings 23Calories 350 per servingCategory Main Course
- Coat the cubed meat with flour and brown in sunflower oil. Transfer the browned meat to a slow-cooker. See note 1.
- Add the diced kidney to the pan and fry until it is no longer pink. Add the kidney to the slow-cooker.
- Fry the chopped onions and garlic in the same pan until just translucent. You may need to add a little extra oil. Add the onions to the slow-cooker.
- Fry the mushrooms in the same pan until they soften and release their juices. Add to the slow-cooker.
SLOW COOKER STEAK PIE - SLOW COOKER CLUB
From slowcookerclub.com
LAMB KIDNEY RECIPES - BBC FOOD
From bbc.co.uk
THE ULTIMATE STEAK AND KIDNEY PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER STEAK KIDNEY PIE RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory BeefServings 4Total Time 8 hrs 10 mins
- In a frying pan, heat 2 tablespoons cooking oil over medium-high heat. Add cubed beef and cook until browned on all sides. Using a slotted spoon, remove cooked meat from the pan and transfer to the slow cooker. Set slow cooker to high.
- Add cubed kidney to frying pan and brown, stirring occasionally, for 1-2 minutes. Remove cooked kidney from the pan and add to cooked beef in slow cooker.
- Pour in remaining oil and add butter to frying pan. Add onions and cook, stirring, for 5 minutes or until lightly golden. Sprinkle with all-purpose flour, stir in, then remove frying pan from the heat.
- Stir beef stock into the pan, followed by tomato purée and English mustard. Return to the heat, increase heat to high and bring to a boil, stirring constantly, until just thickened.
STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER RECIPE
From recipes.sparkpeople.com
CROCK POT PORK CHOPS RECIPE - SAVORY NOTHINGS
From savorynothings.com
HOW TO COOK STEAK AND KIDNEY IN A SLOW COOKER
From healthykidneyclub.com
STEAK AND KIDNEY PIE (PALEO, AIP) — THE CURIOUS COCONUT
From thecuriouscoconut.com
STEAK AND KIDNEY - BIGOVEN.COM
From bigoven.com
STEAK & MUSHROOM PIE…COOKED IN A CROCK POT! - IMPERFECT WOMEN
From imperfectwomen.com
RECIPE OF PERFECT STEAK AND KIDNEY PIE | VIRAL FOOD
From hackfoodrecipes.netlify.app
INSTANT POT ALPHABET SOUP - 365 DAYS OF SLOW COOKING AND …
From 365daysofcrockpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love