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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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classic dish Ingredients:
12 ounces short pastry or 12 ounces puff pastry |
2 lbs sirloin or 2 lbs rump steak |
1 lb beef kidney |
2 medium onions, finely chopped |
1 teaspoon worcestershire sauce |
1 tablespoon port wine |
1 garlic clove, crushed (optional) |
2 tablespoons butter |
2 cups beef stock (i use campbell's) |
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon french mustard |
egg wash |
Directions:
1. Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes.
2. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly.
3. Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil.
4. Cover and simmer 40 - 45 minutes.
5. Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids.
6. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry.
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