2 pounds ( 1 kg) inside round or sirloin tip steak cut into 1 " (2.5 cm) cubes
2 veal kidneys
olive oil as needed with 1 tbsp (15 ml) butter
2 medium yellow onions, chopped
4 large button mushrooms, cut into chunks
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) dried thyme
2 tbsp (30 ml) chopped parsley
1/2 bay leaf
1½ tsp salt
1/4 tsp (2 ml) ground black pepper
3 cups (3/4 litre) best beef broth
1/4 cup (30 gm) all-purpose flour
400 gm Puff Pastry (or Flaky pastry)
Soak the kidneys in cold water with 1/2 tsp salt for 30 minutes.
Drain and remove any skin and membrane then cut into thin slices.
Coat steak chunks in flour and saute in hot oil and butter till browned on all sides.
Add meat in batches to avoid stewing. Add onion and mushrooms, continue to cook till onion has softened.
Remove from the heat and add kidneys, herbs, seasonings, Worcestershire sauce and beef broth.
Mix well and pour into oven-proof baking dish approximately 10" (25 cm) diameter by 2" (5cm) high.
Moisten edge of baking dish with water and line edge with a strip of pastry about 1" (2.5 cm) wide to make the finished piecrust edge nice and thick.
Top with the remaining pastry, crimp edges and decorate.
Place in a pre-heated 350°F or 180°C oven to bake for about 90 - 120 minutes until the pastry is cooked to a golden-brown.
Allow to cool for about 10 minutes before serving.