Steak and Kidney Pie / Pudding-How did you make this

 Steak and kidney pie or pudding is a classic British dish that has been enjoyed for centuries. It's a hearty and filling dish that's perfect for cold winter nights. This dish is made with tender pieces of beef steak and kidneys that are cooked in a rich and flavorful gravy, and then baked inside a pastry crust.


The origins of steak and kidney pie can be traced back to medieval times when meat pies were a common food in England. However, it wasn't until the 19th century that the dish became popular in its current form.


To make steak and kidney pie, you'll need the following ingredients:


1 pound beef steak, cut into small cubes


1/2 pound beef kidney, trimmed and cut into small cubes


1 onion, chopped


2 cloves of garlic, minced


2 tablespoons all-purpose flour


1 cup beef stock


1/2 cup red wine


1 tablespoon tomato paste


1 tablespoon Worcestershire sauce


1 tablespoon chopped fresh thyme


1 tablespoon chopped fresh rosemary


Salt and pepper to taste


Pastry crust (either store-bought or homemade)


Before you begin, preheat your oven to approximately 375 degrees Fahrenheit. Next, heat some oil in a large skillet over medium-high heat. Add the beef steak and kidney and cook until browned on all sides, about 5-7 minutes. Remove the meat from the skillet and set it aside.


In the same skillet, add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add refined flour and then mix well.  Cook it for 2 minutes while stirring continuously.


Add the beef stock, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary to the skillet. Stir well to combine and bring the mixture to a simmer. Add the beef steak and kidney back into the skillet and season with salt and pepper to taste. Simmer for another 10-15 minutes, or until the gravy has thickened.


While the meat mixture is simmering, prepare your pastry crust. If you're using a store-bought crust, be sure to follow the directions on the package. If you're making your own crust, mix together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of cold butter that's been cut into small pieces. Mix together until the mixture resembles coarse sand. Add 1/2 cup of ice water, 1 tablespoon at a time, until the dough comes together. Roll out the dough on a floured surface to the desired thickness.


Pour the meat mixture into a pie dish or pudding basin. Cover with the pastry crust, making sure to seal the edges well. Cut a few small slits in the top of the crust to allow steam to escape.


If you're making a pie, place it in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly. If you're making a pudding, cover the top of the pudding basin with aluminum foil and tie it with string to make it airtight. Place the pudding in a large pot filled with boiling water, making sure the water comes up to about 3/4 of the way up the sides of the basin. Cover the pot with a lid and simmer for 2-3 hours, or until the pudding is firm and cooked through.


Once your steak and kidney pie or pudding is cooked, remove it from the oven or pot and let it cool for a few minutes before serving. This dish is best served hot with a side of mashed potatoes and peas.


In conclusion, steak and kidney pie or pudding is a

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