Steak and Kidney Pie

Lucille Hartling in her kitchen.

Lucille Hartling in her kitchen. hide caption

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"I grew up in Ireland. My mother cooked this every Sunday for all 10 in our family. When we moved to America, mother continued to serve this on Sundays and now I serve this to my children. In spite of his initial aversion to the cooking smell, my husband has always loved this meal."

Steak and Kidney Pie Recipe

1 large beef kidney

1 1/2 to 2 pounds round steak

1 pound carrots

1 medium onion

1 can beef gravy

1 box Jiffy Pie Crust Mix or (make your own)

Soak kidney in warm water for 15 minutes. Cut steak and kidney into 1-inch cubes. Place meat in bag with flour and shake. Cut carrots into one-inch sections. Cut onion in half. Place vegetables and meat in large saucepan. Salt and pepper to taste. Barely cover ingredients with cold water. Bring to boil and then simmer for 2 1/2 hours. Add beef gravy, then place all in large casserole dish. Cover with piecrust (slit crust). Bake at 400 degrees until crust is brown.

Serve with boiled potato.

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