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Title: Steak & Kidney Pie
Yield: 8 Servings

Ingredients

      1 lb beef kidney
  2 1/2 lb beef for stew, cut chunky
    1/4 c  all-purpose flour
      1    salad oil
      1 ea large onion, chopped
    1/2 c  dry red wine or beer
      1    water
      2 ea beef-flavored bullion cubes
      2 ts worcestershire
    1/4 ts pepper
      1    9 uncooked piecrust pastry
      1    egg yolk

Instructions

1. Wash kidney; remove membrane and hard white parts, and with sharp
knife, cut into 1" chunks 2. On waxed paper, coat kidney and beef
chunks with flour. In 5-quart Dutch oven, over medium-hight heat,
heat 3 tablespoons oil. 3. Cook kidney and beef chunks, several
pieces at a time, until well browned. Remove pieces as they brown and
add more oil, as needed. 4. Reduce heat to medium; add onion to
drippings. Cook until onion is almost tender, about 3 minutes,
stirring occasionally. 5. Stir in wine, 1/2 cup water, boullion,
Worcestershire and pepper, stirring to dissolve boullion cubes. 6.
Add meat and heat to boiling; reduce heat to low; Cover and simmer 2
hours or until meat is fork-tender. 7. Spoon mixture into 2-quart
round shallow casserole. Preheat oven to 400 F. Prepare pastry; roll
into circle 1" larger than casserole. 8. Fit crust loosely over meat
mixture; trim back pastry overhang to about 1" and make a fluted
edge. 9. Beat egg yolk with 1 teaspoon water. Brush pastry with
egg-yolk mixture. With point of knife, make slits in crust. 10. Bake
pie 40 minutes until browned and bubbly. Cover loosely with foil if
crust browns too quickly.

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