British food recipes

MEAT

British steak, Guiness and kidney pie

True pube fare if any. Flavorful and comforting in winter.

Steak, Guiness and kidney pie recipe

This recipe is delicious served with potato mash -to soak up the sauce- and a side of your choice of vegetables.

Ingredients

USA Imperial   1½ cups    cored and diced beef or lamb kidney   1¼ lbs    stewing steak, diced   3 Tbs    flour     salt and ground black pepper   3 Tbs    olive oil   1   medium sized onion, peeled and sliced   1½ cups    Guiness   ½ cup    strong beef broth   1 cup    sliced carrots   8 oz    pastry   1   egg, beaten

Metric   175 g    cored and diced beef or lamb kidney   575 g    stewing steak, diced   75 g    flour     salt and ground black pepper   45 ml    olive oil   1   medium sized onion, peeled and sliced   440 ml    Guiness   150 ml   strong beef broth   175 g   sliced carrots, about 2   225 g   pastry   1   egg, beaten

Procedure

1. Place kidney, diced steak, flour, salt and pepper into a bowl and mix until meat is coated.
2. Heat oil in a large pan. Add onion and flour coated meat. Cook until meat changes color, stirring frequently.
3. Add Guiness and beef broth. Bring to the boil, cover and simmer for 1 hour, stirring occasionally to prevent it sticking to the bottom of the pan.
4. Add carrots to the pan and simmer for 25-30 minutes longer.
5. Preheat oven to 425°F (220°).
6. Roll out pastry on a lightly floured surface. Cut out 4 round pie tops -or the shape of the serving dish. Knock up the edges and make a lattice pattern on the top.
7. Arrange the tops on a baking sheet an bake for 20 minutes until risen and golden brown.
8. Adjust seasoning of the steak, ale and kidney mixture and spoon into serving dishes.
9. Top each dish with one pie crust and serve.

Servings: 6 Yield: 4 to 6 servings Preparation time: 15 minutes Cooking time: 45 minutes Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   527.50   Calories From Fat (53%)   280.02       % Daily Value Total Fat 30.90g   48%   Saturated Fat 7.96g   40%   Cholesterol 219.78mg   73%   Sodium 281.64mg   12%   Potassium 564.98mg   16%   Carbohydrates 26.20g   9%   Dietary Fiber 1.56g   6%   Sugar 2.21g       Sugar Alcohols 0.00g       Net Carbohydrates 24.65g       Protein 30.79g   62%

 

Cooking tips

• To season and coat the meat, place kidney, meat, flour, salt and pepper into a plastic bag, close and shake a few times. The meat will be coated and seasoned to perfection.
• Pour the remaining gravy into a sauce bowl.

 

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