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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces. | 2. Brown the beef and kidneys in hot oil. | 3. Add the onions and cook 5 minutes. | 4. Stir in the flour and add the stock gradually. | 5. Season with salt and pepper. | 6. Add sauce and bay leaf. | 7. Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender. | 8. Transfer to the pie dish. | 9. Top steak and kidney with the pastry. | 10. Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck steak	1	kg	cubed	1599.088	0.0	212.9785	82.8527
lamb kidney	4			-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	3		chopped	192.0	44.832	5.28	0.48
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
bay leaf	1			-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
pastry crust	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.