2 beef kidneys
8 oz. beef steak, cut into bite-size pieces
4 tablespoons butter
0.5 lb (250 g) mushrooms, sliced and sautéed
½ cup Guinness beer
1 large onion
2 large tomatoes
2 tbl parsley minced
½ cup beef bouillon
1 bay leaf
marjoram, thyme, rosemary
500 g (1 lb 2 oz) puff pastry
- Wash the kidney, remove membranes and fat, and cut kidney in 1″ cubes. Mix flour, salt and pepper; roll kidney and beef pieces in flour mixture.
- Melt the butter in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of Guinness, herbs, salt, and pepper. Cover and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
- Preheat the oven to 375 F (190 C). Roll out the pastry and cover the pie plate. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake for 25 minutes, or until crust is golden.