Serves: 6
Total Calories: 322

1 1/2 pounds beef lean (round steak)
Meat tenderizer
4 to 8 lamb kidneys (depends on how well you like kidney)
3 cups beef broth hot (canned or from stock pot)
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper freshly ground
3 tablespoons butter
1 clove garlic finely chopped
pinch marjoram
pinch savory
1 (1-pound 4-ounce) can white onion small white onions, drained or 12 ounces cooked frozen small white onions
Pastry for 2 crust pie (your own or 2 sticks prepared pie crust mix)

Sprinkle the beef with meat tenderizer, piercing the meat with a fork, and let it stand at room temperature for 30 minutes.

Remove any fat from the kidneys. Also remove the membrane and cut the kidneys in small slices. Cube the steak ( 1/2 inches) and dredge in a 1/4 cup of flour seasoned with half of the salt and pepper. Brown in the butter. Add the garlic, kidneys and remaining flour. Heat and stir until the flour turns golden. Add the broth, savory, marjoram and the remaining salt and pepper. Cover and simmer one hour.

Roll the crust. Place in a large pie pan. Pour the meat into crust. Add the onions. Cover with the top crust. Make slits in crust for steam to escape. Bake for 10 minutes at 450°, then reduce oven to 350° and bake for 20 minutes more or until the crust is brown.

This recipe can also be made in individual ramekins.

Nutritional Facts:

Serves: 6
Total Calories: 322
Calories from Fat: 117

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