Steak and Kidney Pie

Ingredients:

• 1 Kidney, beef
• 4 T Shortening
• 2 Onion chopped
• 2 lb Round steak cubed
• 1 1/2 T Worcester sauce
• 1/2 t Salt
• 1/2 t Pepper
• 2 T Butter; softened
• 2 T Flour
• 2 T Parsley; minced
• 1 t Rosemary
• 1 t Oregano

Pastry

• 1 c Flour + 2 t
• 1/4 t Salt
• 1/3 c Shortening
• 2 T water cold

Preparation:

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

Pastry:

1. Mix the flour and salt.
2. Cut in the shortening with a pastry blender.
3. 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.
4. 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.