Wednesday, March 16, 2011

Steak and Mushroom Pie

This delicious recipe started out as a mother's Birthday request. When asked what she wanted for her birthday dinner, my mom replied "Something with Kidneys". 

After searching around for something the whole family would enjoy, I settled on "Steak and Kidney Pie". Nothing like a British recipe for a Polish Grandmother's birthday party, right...?

One thing, however, that I did not anticipate is the fact that Kidneys have become extinct in my little part of the world... Either that, or they never really existed... Try as I may, locally finding this specific culinary item was not a last minute option.  

After wondering what to do, I decided to push on and adapt a Steak sans Kidney Pie...or as it turned out a Steak and Mushroom Pie...Enjoy!

Prep Time:  about 30 minutes
Total Time:  about 3 hours
Servings:  6


2 pounds Chuck from the shoulder, nicely marbled, trimmed and cut into bite sized pieces
3 cups beef stock
8 ounces baby portabella mushrooms, cut into quarters
1 large white onion, diced
6 cloves garlic, crushed
1 bouquet garni - use fresh parsley, sage, rosemary, and thyme
2 bay leaves
4 tablespoons flour
4 tablespoons vegetable oil
salt and pepper

1 box (15 oz) refrigerated pie crusts, softened as directed on box


  • Toss the meat in a sealable bag containing the flour and some salt and pepper.
  • In a large dutch oven over medium low heat, saute the onions and garlic in oil until lightly browned.
  • Add the meat in batches and brown on all sides. 
  • Add the beef stock, slowly at first.  Scrape browned bits from the bottom with a heat proof spatula.
  • Add the mushrooms and season lightly with salt and pepper.
  • Bring to a simmer over medium heat and add the bouquet garni and the bay leaves.
  • Cover and transfer the dutch oven to the oven and cook at 320 degrees F for two hours.

Start filling on the stove...
...and finish it in the oven

  • Take filling out of the oven and remove the bouquet garni.  Leave the mixture to cool for 20-30 minutes.
  • Heat oven to 425 degrees F.  Fit pie crust into 9-inch glass plate.
  • Spoon beef and mushroom filling into crust-lined plate.  Top pie with second crust; seal edges and flute.  Cut slits in several places in top crust.
  • Cover crust edge with a pie shield (or 2-to 3-inch wide strips of foil) to prevent excess browning; remove foil during last 10 minutes of baking.
  • Bake 30 to 40 minutes or until crust is golden brown.  Let stand 15 minutes before serving.

Recipe Links:

Here is an awesome video recipe for Steak and Kidney Pie.  This video provided the underlying inspiration for this dish.

This "Masterclass" provides a Tried and True approach to a similar and Classic dish.

1 comment:

  1. Oh. Yummm... I love Steak and Kidney Pie. This looks good. Give my birthday wishes to your Babcia ("Sto Lat", may she live 100 years)...


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