Steak and Kidney Recipe With Hearty Vegetables

Written by: Editor In Chief
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Why You’ll Love This Steak and Kidney Pie Recipe

When you take your first bite of this Steak and Kidney Pie, you’ll understand why it’s a beloved classic. The rich, hearty flavors blend perfectly, creating a comforting experience that warms the soul.

Each forkful reveals tender meat enveloped in a luscious, savory gravy, complemented by the flaky pastry crust that cradles it all. You can’t help but feel a sense of nostalgia, as if enjoying a meal your grandmother made.

It’s not just food; it’s an embrace on a plate. This pie is perfect for gatherings or cozy nights in, reminding you of the simple joys in life.

Ingredients of Steak and Kidney Pie

When it comes to making a delicious Steak and Kidney Pie, the ingredients play an essential role in bringing those comforting flavors to life. You’ll need a mix of meat, vegetables, and some pantry staples to create that rich filling and flaky crust everyone loves.

The beauty of this dish lies in its simplicity and heartiness, making it a perfect choice for family dinners or a cozy evening in. So, let’s gather what we need to get started on this culinary adventure.

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 of parsley or 3 sprigs of celery tops
  • 1/2 cup mushrooms, sliced
  • 1/2 cup carrots, diced
  • 2 tablespoons heaping flour
  • 1/2 cup cold water
  • Pastry crust

Now that we’ve our ingredients lined up, let’s talk about a few considerations. If you’re feeling adventurous, you might want to experiment with different cuts of meat or even add a splash of red wine to the gravy for an extra depth of flavor.

And don’t stress if you can’t find fresh kidneys; you can opt for beef or lamb alternatives. Just remember, the key to a great pie is that balance of flavors and the tenderness of the meat, so take your time while cooking.

After all, good food doesn’t have to be complicated, but it sure does need a little love. Happy cooking!

How to Make Steak and Kidney Pie

steak and kidney preparation

Making a Steak and Kidney Pie is like wrapping up a cozy blanket of flavors around your taste buds, and it all starts with the preparation of the ingredients. First, grab those 2 small beef kidneys or 4 veal kidneys and remove the skin and any coarse bits. It’s a bit of a messy job, but don’t worry; just wash them in salted water to freshen them up.

Once they’re clean, chop them into 1-inch squares and dredge them in seasoned flour. Next, take 3/4 lb of round steak, cut it into bite-sized pieces, and give it a good pounding with some flour too. This helps to tenderize the meat and adds a nice little flavor boost.

Now, let’s get cooking! Heat up 2 tablespoons of oil in a heavy skillet over medium heat. Toss in the beef cubes and brown them on all sides. Don’t rush this part; that lovely brown color adds a ton of flavor.

Once the beef is browned, it’s time to add a cup of chopped onion. Cook them until they’re soft and fragrant, then add in those kidney pieces. Let it all cook slowly until the kidneys are browned—trust me, your kitchen will smell divine.

At this point, cover the meat with hot water, add a bay leaf and either 3 sprigs of parsley or celery tops, and cover it tightly. Let it simmer for an hour. During this time, you can kick back and maybe even sneak a piece of chocolate. Just saying.

After an hour, remind yourself to check on the meat. It should be tender and ready to go. Remove the mixture from the heat and transfer it to a deep baking dish. Toss in 1/2 cup of sliced mushrooms and 1/2 cup of diced carrots for some added texture and sweetness.

Now, to thicken the gravy, mix 2 heaping tablespoons of flour with 1/2 cup of cold water until smooth, then stir it into the meat mixture. Pour this glorious thickened gravy over everything in the baking dish and finally, top it with your pastry crust.

Bake your pie at 350°F until the crust is golden brown and looks like it could be the crown jewel of your dinner table. And there you have it, a Steak and Kidney Pie that’s not just a meal, but a warm, comforting hug on a plate. Enjoy!

Steak and Kidney Pie Substitutions & Variations

If you’re looking to switch things up with your Steak and Kidney Pie, there are plenty of tasty substitutions and variations to contemplate.

For a lighter version, try swapping the kidneys for mushrooms or lentils. If you’re feeling adventurous, add diced bacon or chorizo for a smoky flavor. You can also experiment with different meats, like lamb or chicken.

Instead of traditional pastry, consider a mashed potato topping or a flaky puff pastry. To boost the veggie content, toss in peas or parsnips.

Each variation brings a unique twist while keeping that comforting essence of the classic pie. Enjoy!

Additional Tips & Notes

Exploring substitutions and variations can make your Steak and Kidney Pie even more enjoyable, but there are a few additional tips to keep in mind for the best results.

Always guarantee you properly clean and prepare the kidneys to avoid any unpleasant flavors. When browning the meat, don’t crowd the pan; this helps achieve that perfect sear.

I recommend letting the filling cool slightly before adding the pastry, as this prevents a soggy bottom. Finally, brush the crust with an egg wash for a beautiful golden finish.

Trust me, these simple tips will elevate your dish! Enjoy your cooking!