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Beef and Kidney Pie


2 lb. beef chuck
1 large beef kidney
salt and pepper
flour
1 bay leaf
2 medium onions, chopped
3 cup beef stock
Worcestershire sauce
1/4 cup butter
biscuits

Season beef and kidney cubes with salt and pepper. Dredge with flour. Sauté in butter until brown on all sides. Add onions, brown lightly. Add bay leaf, beef stock, and Worcestershire. Simmer covered over low heat 2 hours. Pour in casserole while hot. Place biscuits on top. Bake at 375 degrees until golden brown.

Serves 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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