English~Steak and Kidney Pie

Steak and Kidney Pie

1 Kidney, beef
4 tablespoons Shortening
2 Onion; chopped
2 pounds Round steak; cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter; softened
2 tablespoons Flour
2 tablespoons Parsley; minced
1 teaspoon Rosemary
1 teaspoon Oregano
Pastry:
1 cup Flour; + 2 teaspoons
1/4 teaspoon Salt
1/3 cup Shortening
2 tablespoons water, cold

Wash the kidney, remove membranes and fat, and cut kidney in 1"
cubes. Cube the steak into 1" cubes. Melt the shortening 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 boiling water, Worcester, salt, and pepper. Cove
and cook over a very low heat for 1 1/2 hours, or until the steak is
tender. Preheat the oven to 400 F. Blend the butter with the flour
to make a beurre manie. Drop small pellets of this paste into the
sauce and stir to thicken it. Put meat and sauce into a deep pie
plate and sprinkle with parsley. If you wish to use a pastry
topping, roll out the dough and cover the pie plate. Slash the top,
crimp the edges, and bake about 30 minutes, or until well
browned. Pastry: Mix the flour and salt. Cut in the shortening with
a pastry blender. Combine lightly only until the mixture resembles
coarse meal or very tine peas; its texture will not be uniform but
will contain crumbs and small bits and pieces. Sprinkle water over
the flour mixture, a tablespoon at a time, and mix lightly with a
fork, using only enough water so that the pastry will hold together
when pressed gently into a ball.