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Ingredients
- 2 1/2 lbs. top sirloin, cut into 2" cubes
- 1 pound lamb kidneys, quartered
- 1 lg. thinly sliced onion
- 1 (10 1/2 ounce.) can condensed beef bouillon, undiluted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Marjoram & thyme
- 1/4 pound mushroom caps
- 2 tbsp. flour
- Oil for browning
- Pie pastry
Directions
- Soak kidneys in cool, lightly salted water for 30 min. Drain, remove skin and membrane. Dry and cut into quarters. Heat oil in heavy skillet or possibly Dutch oven. Brown beef, add in kidneys and onions, saute/fry about 5 min. Add in bouillon and 1/2 can of water. Add in salt, pepper and herbs. Bring to boil, reduce heat and simmer gently, covered, for 2 hrs. Add in mushrooms. With slotted spoon, remove meat mix into large glass pie plate. Place shot glass in center to "hold up" the crust. Stir flour into liquid, bring to boil, pour over meat. Cover with pastry, gashed to allow steam to escape. Bake at 450 degrees till pastry is slightly brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 63 | 17% |
| Total Fat 6.97g | 9% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 1235mg | 51% |
| Potassium 1189mg | 34% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.9g | 1% |
| Protein 64.26g | 103% |
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