Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Kidney, beef 1/2 ts Pepper
4 tb Shortening 2 tb Butter; softened
2 Onion; chopped 2 tb Flour
2 lb Round steak; cubed 2 tb Parsley; minced
1 1/2 tb Worcester sauce 1 ts Rosemary
1/2 ts Salt 1 ts Or?gano

---------------------------PASTRY--------------------------------
1 c Flour; + 2 t 1/3 c Shortening
1/4 ts Salt 2 tb ;Water, cold

Calories per serving: 654 Fat grams per serving: 36 Approx. Cook
Time: 2:30

Wash the kidney, remove membranes and fat, and cut kidney in 1"
cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy
pot. Add the onions and cook, stirring often, until well browned. Add
the steak and kidneys. When the meat is browned on all sides, pour
on 2 cups of boiling water, Worcester, salt, and pepper. Cove and
cook over a very low heat for 1 1/2 hours, or until the steak is
tender. Preheat the oven to 400 F. Blend the butter with the flour to
make a beurre manie. Drop small pellets of this paste into the sauce
and stir to thicken it. Put meat and sauce into a deep pie plate and
sprinkle with parsley. If you wish to use a pastry topping, roll out
the dough and cover the pie plate. Slash the top, crimp the edges,
and bake about 30 minutes, or until well browned.

Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse
meal or very tine peas; its texture will not be uniform but will
contain crumbs and small bits and pieces. Sprinkle water over the
flour mixture, a tablespoon at a time, and mix lightly with a fork,
using only enough water so that the pastry will hold together when
pressed gently into a ball.

--- Fannie Farmer Cookbook

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