- 1 cup [250 mL] vegetable oil
- 1 1/2 pounds [680 g] beef round, thinly sliced
- 1 1/2 pounds [680 g] veal kidneys, thinly sliced
- 1/2 pound [227 g] onions, chopped
- 1/2 pound [227 g] fresh mushrooms, quartered
- 1 cup [140 g] flour
- 8 cups [2 L] beef broth
- 1 cup [250 mL] tomato juice
- 2 bay leaves
- 3 ounces [90 mL] Worcestershire sauce
- 1 1/2 cups [375 mL] red [Burgundy] wine
- Salt and pepper, to taste
- 1 egg yolk
- A little milk
Basic Pastry Dough
- 2 1/2 pounds [1.135 kg] flour
- 1 1/2 pounds [680 g] shortening
- Approximately 1 1/3 cups [330 mL] icy water
|
- Heat vegetable oil.
- Brown together beef and veal kidneys slices into hot oil.
- Add chopped onion and mushroom pieces; brown for 15 minutes.
- Well mix in flour.
- Pour in beef broth and tomato juice; mix in bay leaves, Worcestershire sauce and red wine.
- Salt and pepper.
- Simmer slowly, for approximately 3 hours.
- Preheat oven to 400°F [200°C].
- Prepare dough; line a large casserole with dough, leaving some dough fall all around outside of sides.
- Pour beef/veal kidneys mixture into dough; top mixture with remaining rolled dough.
- Seal dough; cut slits on top.
- Beat egg yolk into a little milk; brush dough with mixture.
- Bake into preheated oven, for 30 minutes.
Basic Pastry Dough
- Cut shortening into flour.
- Mix in just enough cold water to shape dough into a ball.
- Roll 2/3rds of dough to line casserole.
- Roll remaining dough; cut dough into the shape of the casserole yet a little larger; set aside.
|
