Beef Steak & Kidney Pie

Ingredients

• 2 lbs. Beef Kidney, trimmed and cubed into 1" pieces
• 3 lbs. Beef Tenderloin, cubed into 1" pieces
• 3 med Onions, coarsely chopped
• 1½ lbs. Mushrooms, quartered
• 1½ cups Beef Stock
• 1 tbsp. Fresh Parsley, chopped
• 4 large Bay Leaves
• 1 tbsp. Salt
• 1 tbsp. White Pepper
• 2 tbsp. Worcestershire Sauce
• Frozen Puff Pastry or Pie Dough to cover eight small 1-cup casserole dishes

Method

1. Sauté Kidney over med high heat until browned, remove Kidney from pan and rinse thoroughly with hot water. Set aside.
2. Sauté Beef until browned on all sides.
3. Add Onions, Mushrooms and Kidneys to pan. Sauté until Onions are transparent.
4. Add Beef Stock and seasoning. Simmer over low heat for 1.5 hours.
5. Heat oven to 375 degrees.
6. Fill eight individual casserole dishes with cooked mixture.
7. Roll out Puff pastry and cover casserole dishes.
8. Bake in oven until the crust is golden brown. Serve Immediately.
9. Enjoy!
   

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