Steak & Kidney Pie Redux

T

Tammy!!

New member
I know I promised to list the ingredients in a Fray Bentos pie, and
have been neglectful, but there is the list:

Water
puff pastry (wheat flour, margarine, water, salt)
beef
pork kidney
maize starch
wheat flour
tomato puree
salt
natural flavorings
onion powder
barley malt extract
stabilizer

There were a few more details within a couple of these items and it
sounds like a production run partnership of ADM and DuPont, but my oh
my, it is tasty.

Just for fun, take a look at this ingredients list below that is from
Morningstar Farms veggie patties.

Vegetables (mushrooms, water chestnuts, onions, carrots, green bell
peppers, red bell peppers, black olives), textured vegetable protein
(soy protein concentrate, wheat gluten, water for hydration), egg
whites, cooked brown rice (water, brown rice), rolled oats, corn oil,
calcium caseinate, soy sauce (water, soybeans, salt, wheat), contains
two percent or less of onion powder, cornstarch, salt, hydrolyzed
vegetable protein (corn, soy and wheat), autolyzed yeast extract,
natural flavors from non-meat sources, sugar, soy protein isolate,
spices, garlic powder, dextrose, jalape?o pepper powder, celery
extract.
Boron
 
On Sat, 19 Feb 2011 14:27:57 -0000, Janet wrote:


You are welcome. I apologize for the delay.


Yup...same thing, which is why various sugars are often used. If a
manufacturer includes a few of them, they drop down on the list, but
if they were added up, they'd float. This happens with other
ingredients categories, too, but not so much as with sweeteners.

Boron
 
"Boron Elgar" wrote in message
news:[email protected]...
(snippage) Hmmm. And here I thought I was going to get a recipe rather than
a chemical breakdown of a store-bought frozen something. Oh wait, here's
one!

1 beef kidney (about 1 lb)
2-1/2 lbs. beef chuck steak, trimmed and cut into 1 inch pieces
1/4 c. all-purpose flour
1/4 c. neutral "salad oil" (meaning tasteless, so not olive oil)
1 large onion, chopped
1/2 c. dry red wine
2 beef boullion cubes
2 tsp. Worcestershire sauce
1/4 tsp. pepper
Pastry for one 9-inch deep dish pie crust, unbaked
1 egg yolk

Wash the kidney, remove the membrane and hard white parts. Cut into 1-inch
pieces. On waxed paper, coat the beef and the kidneys in flour. In a 5
quart pot over medium high heat, cook the kidney and beef in hot oil, until
well browned. Remove with a slotted spoon to drain and cook until all the
meat is browned. Add more oil as needed.

Reduce heat to medium. Add onion to drippings and cook about 3 minutes
until tender. Stir in wine, 1/2 cup of water, boullion, Worcestershire
sauce. Add back the meat and heat to boiling, stirring to dissolve
boullion. Reduce heat to low. Cover and simmer for 2 hours or until the
meat is fork tender. Spoon mixture into a 2 quart oven-safe casserole dish.
Preheat oven to 400F.

Here's where I veer off the beaten path. I don't make pie crust, I buy
them. I suck at pie crusts. Pepperidge Farm makes perfectly good ones.
Roll the dough into a circle 1 inch larger than the casserole dish. Fit the
crust loosely over the pan to hang about 1 inch over the casserole dish.

Pour the meat and broth mixture into a deep round casserole dish and put the
pie crust on the top. Fit it around the edges. Flute it if you want.
Brush it with an egg wash. Bake for 30- 45 minutes at 400 degrees.

Jill
 
"Boron Elgar" wrote in message
news:[email protected]...
(snippage) Hmmm. And here I thought I was going to get a recipe rather than
a chemical breakdown of a store-bought frozen something. Oh wait, here's
one!

1 beef kidney (about 1 lb)
2-1/2 lbs. beef chuck steak, trimmed and cut into 1 inch pieces
1/4 c. all-purpose flour
1/4 c. neutral "salad oil" (meaning tasteless, so not olive oil)
1 large onion, chopped
1/2 c. dry red wine
2 beef boullion cubes
2 tsp. Worcestershire sauce
1/4 tsp. pepper
Pastry for one 9-inch deep dish pie crust, unbaked
1 egg yolk

Wash the kidney, remove the membrane and hard white parts. Cut into 1-inch
pieces. On waxed paper, coat the beef and the kidneys in flour. In a 5
quart pot over medium high heat, cook the kidney and beef in hot oil, until
well browned. Remove with a slotted spoon to drain and cook until all the
meat is browned. Add more oil as needed.

Reduce heat to medium. Add onion to drippings and cook about 3 minutes
until tender. Stir in wine, 1/2 cup of water, boullion, Worcestershire
sauce. Add back the meat and heat to boiling, stirring to dissolve
boullion. Reduce heat to low. Cover and simmer for 2 hours or until the
meat is fork tender. Spoon mixture into a 2 quart oven-safe casserole dish.
Preheat oven to 400F.

Here's where I veer off the beaten path. I don't make pie crust, I buy
them. I suck at pie crusts. Pepperidge Farm makes perfectly good ones.
Roll the dough into a circle 1 inch larger than the casserole dish. Fit the
crust loosely over the pan to hang about 1 inch over the casserole dish.

Pour the meat and broth mixture into a deep round casserole dish and put the
pie crust on the top. Fit it around the edges. Flute it if you want.
Brush it with an egg wash. Bake for 30- 45 minutes at 400 degrees.

Jill
 
On Sat, 19 Feb 2011 13:14:51 -0500, "jmcquown"
wrote:

I guess you missed all the previous posts about the Fray Bentos S&K
pie, eh? "Redux" in the subject line might have clued you to this
post's relating to an earlier discussion.

And it isn't frozen.

Boron
 
On Sat, 19 Feb 2011 13:14:51 -0500, "jmcquown"
wrote:

I guess you missed all the previous posts about the Fray Bentos S&K
pie, eh? "Redux" in the subject line might have clued you to this
post's relating to an earlier discussion.

And it isn't frozen.

Boron
 
On Sat, 19 Feb 2011 08:28:14 -0600, Andy wrote:


It wasn't made from a recipe, she opened a box and put it in the oven
to heat up.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 19 Feb 2011 08:28:14 -0600, Andy wrote:


It wasn't made from a recipe, she opened a box and put it in the oven
to heat up.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article , [email protected]
says...

You must have been fooling in the shower with Bobby Ewing again. (I
hear Dallas is coming back btw, new version) .

There was a long discussion about SK pie, and commercial varieties of
SKP from the UK available in USA. The fearless Boron bravely volunteered
to obtain one, at huge personal expense, and act as the rfc guineapig. I
asked her to send a copy of the ingredients.

Janet
 
In article , [email protected]
says...

You must have been fooling in the shower with Bobby Ewing again. (I
hear Dallas is coming back btw, new version) .

There was a long discussion about SK pie, and commercial varieties of
SKP from the UK available in USA. The fearless Boron bravely volunteered
to obtain one, at huge personal expense, and act as the rfc guineapig. I
asked her to send a copy of the ingredients.

Janet
 
On Sat, 19 Feb 2011 14:04:50 -0600, Andy wrote:

It would be a rather brief cookbook if she wrote one on how to do it!
;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 19 Feb 2011 14:04:50 -0600, Andy wrote:

It would be a rather brief cookbook if she wrote one on how to do it!
;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Janet wrote:

Same thing. But it doesn't always tell the full story. An ingredient
that is 35 percent of total will of course be listed before the next
ingredient that is 0.9 percent of total :)
 
Janet wrote:

Same thing. But it doesn't always tell the full story. An ingredient
that is 35 percent of total will of course be listed before the next
ingredient that is 0.9 percent of total :)
 
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