Steak and Kidney

Ingredients

• 300 g flour
• 150 g cold butter
• 1 pinch salt
• 2 Eggs
• 1 veal kidney (ca. 200 g, pre-order at butcher)
• 600 g beef (rump steak)
• 2 tbsp flour
• 1 large onion
• 2 carrots
• 4 tbsp seed oil
• Salt
• pepper (ground)
• 2 tsp Worcestershire sauce
• 125 ml dry red wine
• 100 ml meat broth
• 4 fireproof citrus peels (for ca. 350 ml liquid)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add eggs to the center and use a knife to incorporate all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Slice the veal kidney lengthwise, wash, clean and remove white strands, then place in cold water for about 45 minutes.

3. 3.

   Cut beef into roughly 1.5 cm cubes and dust with 1 tbsp flour. Peel and finely chop onion. Heat 3 tbsp oil in a pot. Brown meat portions over high heat, remove. Then sauté onion, season with salt, pepper and Worcestershire sauce, add red wine and broth, bring to boil and simmer covered for about 5 minutes.

4. 4.

   Drain kidney halves, rinse again, pat dry and slice thinly (about 0.5 cm). Dust with remaining flour and fry in a pan over the leftover oil for 2-3 minutes on each side. Season with salt and pepper.

5. 5.

   Peel carrots and cut into slices.

6. 6.

   Combine kidney slices with beef, carrots and onion mixture and let cool slightly.

7. 7.

   Roll dough between two cling film layers to a thin sheet. Use about three quarters of the dough to line small cups.

8. 8.

   Fill cups with meat mixture, seal edges with remaining dough, cut a small hole in the center of each cup.

9. 9.

   Bake in preheated oven at 200°C (middle rack) for about 25-30 minutes. Serve by pouring onto plates.