Steak & Kidney Pie

1. Wash kidney; remove membrane and hard white parts, and with sharp knife, cut into 1" chunks 2. On waxed paper, coat kidney and beef chunks with flour. In 5-quart Dutch oven, over medium-hight heat, heat 3 tablespoons oil. 3. Cook kidney and beef chunks, several pieces at a time, until well browned. Remove pieces as they brown and add more oil, as needed. 4. Reduce heat to medium; add onion to drippings. Cook until onion is almost tender, about 3 minutes, stirring occasionally. 5. Stir in wine, ½ cup water, boullion, Worcestershire and pepper, stirring to dissolve boullion cubes. 6. Add meat and heat to boiling; reduce heat to low; Cover and simmer 2 hours or until meat is fork-tender. 7. Spoon mixture into 2-quart round shallow casserole. Preheat oven to 400 F. Prepare pastry; roll into circle 1" larger than casserole. 8. Fit crust loosely over meat mixture; trim back pastry overhang to about 1" and make a fluted edge. 9. Beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. With point of knife, make slits in crust. 10. Bake pie 40 minutes until browned and bubbly. Cover loosely with foil if crust browns too quickly.

Your Steak & Kidney Pie is ready. Good luck!