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
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.
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.