Why the Steak and Kidney Pie Is a Must-make
When you think about comfort food, steak and kidney pie immediately comes to mind. This dish warms my heart and fills my belly like no other. The rich, savory flavors blend perfectly, creating a cozy experience that takes me back to family gatherings.
There’s something incredibly satisfying about the flaky crust that envelops the tender meat and hearty vegetables. Plus, preparing it feels like a delightful ritual; every step builds anticipation for that first bite.
Whether it’s a chilly evening or a special occasion, steak and kidney pie is a must-make that never fails to bring joy and comfort.
Ingredients of Steak and Kidney Pie
When it comes to making a delicious steak and kidney pie, the ingredients are key to achieving that comforting, mouthwatering flavor. You’ll want to gather fresh, quality items that not only make the dish taste great but also elevate the whole cooking experience.
Trust me, there’s something special about chopping vegetables and prepping the meat that really brings the kitchen to life. So, let’s explore the essentials needed for this classic recipe.
Ingredients for Steak and Kidney Pie:
- 2 small beef kidneys or 4 veal kidneys
- 3/4 lb round steak, cut into pieces
- 2 tablespoons oil
- 1 cup chopped onion
- 1 bay leaf
- 3 sprigs parsley or 3 sprigs celery tops
- 1/2 cup mushrooms, sliced
- 1/2 cup carrot, diced
- 2 tablespoons flour (heaping)
- 1/2 cup cold water
- Pastry crust (enough for top and bottom)
Now, while those ingredients might seem straightforward, there are a few things you should consider. First off, if you’re new to cooking with kidneys, don’t worry; they can be a little intimidating, but they add a unique flavor that’s just divine when cooked properly.
Just make sure to clean them well and cut out any tough bits. Also, the choice of meat matters—round steak is great, but if you can get your hands on some tender cuts, go for it.
Fresh vegetables really make a difference, too. You can totally use frozen, but there’s something about the crunch of freshly diced carrots and the aroma of sautéed onions that fills the air with warmth.
How to Make Steak and Kidney Pie
Alright, let’s plunge into making that scrumptious Steak and Kidney Pie. First things first, we need to prep our ingredients. Grab those 2 small beef kidneys (or 4 veal kidneys, if that’s your style) and give them a good rinse in salted water. Trust me, no one wants a salty surprise, right?
After they’re squeaky clean, slice them into 1-inch squares, but don’t forget to remove any skin or tough bits. It’s like giving them a little makeover before they hit the skillet. Next, take your 3/4 lb of round steak and cut it into bite-sized pieces. The smaller, the better, right? A good, hearty bite is what we’re aiming for here.
Now, let’s get cooking. Heat up 2 tablespoons of oil in a heavy skillet—something sturdy that won’t warp on you. Toss in the beef cubes and brown them on all sides. It’s like giving them a nice tan before they get cozy in the pie.
Once they’re golden and delicious, add in 1 cup of chopped onion and let it sizzle until it’s translucent. Then, slide those kidneys in, cooking them slowly until they brown nicely. Now, we’re building flavor.
Next, cover the meat with hot water and toss in that 1 bay leaf and 3 sprigs of parsley (or celery tops, if that’s what you have). Cover it up tightly and let it simmer for an hour—yes, one hour of aromatic bliss wafting through your kitchen.
When the hour is up, carefully scoop out the meat and transfer it to a deep baking dish. Don’t forget to include those lovely mushrooms (1/2 cup, sliced) and diced carrots (1/2 cup) for that veggie goodness.
Now, mix 2 tablespoons of flour with 1/2 cup of cold water. This is your secret weapon for thickening the gravy. Pour that mixture into the skillet, stirring it to thicken up the gravy until it’s nice and luscious.
Finally, pour that glorious gravy over the meat and veggies in the baking dish. Now, top it all with your pastry crust, crimping the edges like you mean it. Pop it in a preheated oven at 350°F and bake until the crust turns golden brown.
There you have it—a warm, hearty dish that’ll make your kitchen feel like a cozy pub on a rainy day.
Steak and Kidney Pie Substitutions & Variations
While traditional steak and kidney pie is a classic comfort food, there are plenty of substitutions and variations I love to explore.
For instance, I sometimes swap beef kidneys for mushrooms or lentils for a vegetarian twist. Using chicken or lamb instead of beef adds a different flavor profile.
I’ve even experimented with adding different vegetables, like peas or parsnips, to enhance the dish. If I’m short on time, a store-bought pastry crust works just fine.
Each variation brings a unique taste, making this dish adaptable to whatever I’ve on hand or my dietary preferences. Enjoy the creativity!
What to Serve with Steak and Kidney Pie
After exploring the various substitutions and variations for steak and kidney pie, it’s time to think about what to serve alongside this hearty dish.
I love pairing it with creamy mashed potatoes; they soak up the rich gravy perfectly. A side of steamed green beans or peas adds a nice crunch and vibrant color.
For something lighter, a simple green salad with a tangy vinaigrette can balance the flavors.
If you’re feeling indulgent, some buttery bread rolls or a slice of crusty bread are fantastic for mopping up every bit of that delicious filling.
Enjoy your meal!
Additional Tips & Notes
To guarantee your steak and kidney pie turns out perfectly, I recommend paying close attention to the quality of your meat. Opt for fresh, grass-fed beef if possible; it makes a noticeable difference in flavor.
When preparing the kidneys, don’t skip the soaking step—this removes any strong taste. I also like to let the filling cool slightly before covering it with pastry; this prevents a soggy crust.
If you want extra flavor, consider adding a splash of red wine to the gravy. Finally, let the pie rest for a few minutes after baking for easier slicing. Enjoy your delicious creation!