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      RECIPE TITLE "STEAK & KIDNEY PIE" sent by Larry Holmes of Ontario, Canada, courtesy of

    yieldsServes 8 time---difficultymoderate


    Pastry for 1-crust pie*
    1 beef kidney
    2 lb. round steak, cubed
    2 Tbsp. oil
    2 cups chopped onions
    2 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. dried thyme
    1 bay leaf
    2 tsp. Worcestershire sauce
    2 cups water
    4 cups diced raw potatoes
    6 Tbsp. flour


    Cover beef kidney with lightly salted water, cover and refrigerate overnight.
    Drain, cut out tubes and white membrane with scissors. Dice meat.
    Brown kidney and steak in hot oil. Add onions, seasoning and 1 1/2 cup water. Simmer until meat is almost tender,
    about 1 hour.
    Blend 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 casserole top.
    Place over meat mixture and trim to overhang 1 inch. Fold under and flute against inside edge of casserole. Cut several stem vents in center.
    Bake at 425 degrees until lightly browned, about 30 minutes.

    Note: There are as many variations of this recipe as there are residents of Manchester, England!!
    Some will substitute beer or red wine, or a mixture of beer and beef stock.

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