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Steak and Kidney Pie With Port and Pickled Walnuts

 
One serving costs about $23.29 One serving costs about $23.29 One serving costs about $23.29

$23.29 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 valentine's day,father's day,dairy-free,healthy,dairy free lunch,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

One serving contains 5387 calories, 197g of protein, and 346g of fat. For $23.29 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It is perfect for valentin day. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. A mixture of onions, puff pastry, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try A good steak & kidney pie, Steak and Kidney (Or Mushroom) Pie, and Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table for similar recipes.

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.

Director's Merlot

Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.

» Get this wine on Amazon.com

Ingredients

Servings:
13.53 fl. oz
13.53 fl. oz beef stock
beef stock
1.1 lb
1.1 lb diced chuck steak
diced chuck steak
1
1  egg
egg
1
1  garlic clove
garlic clove
7.06 oz
7.06 oz diced kidney
diced kidney
some
some oil
oil
2
2  onions
onions
10.15 fl. oz
10.15 fl. oz port
port
1.1 lb
1.1 lb puff pastry
puff pastry
3.53 oz
3.53 oz walnuts
walnuts
13.53 fl. oz beef stock
13.53 fl. oz
beef stock
1.1 lb diced chuck steak
1.1 lb
diced chuck steak
1  egg
1
egg
1  garlic clove
1
garlic clove
7.06 oz diced kidney
7.06 oz
diced kidney
some oil
some
oil
2  onions
2
onions
10.15 fl. oz port
10.15 fl. oz
port
1.1 lb puff pastry
1.1 lb
puff pastry
3.53 oz walnuts
3.53 oz
walnuts

Equipment

casserole dish
casserole dish
frying pan
frying pan
oven
oven
casserole dish
casserole dish
frying pan
frying pan
oven
oven


Instructions

  1. Pre-heat oven to 180C/350F/Gas 4.
  2. Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.
  3. Repeat with the rest and transfer to a large rimmed casserole dish.
  4. Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.
  5. Place in the casserole dish with the meat. Add the walnuts and mix together.
  6. Pour over the beef stock, cover and cook for 2 hours.
  7. Remove from the oven.
  8. Turn up the oven to 220C/425F/Gas 7.
  9. Roll out the pastry 2 larger than the casserole dish. Reserve.
  10. Use the trimmings to roll out a strip of dough for the rim of the dish.
  11. Brush the rim of the dish with water and place the strip of pastry on the rim press down well.
  12. Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.
  13. Trim the excess and brush with the beaten egg.
  14. Make two small slits in the centre to allow steam to escape.
  15. Bake for 20 30 minutes until the pastry has puffed and is golden brown.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $23.29
Ingredient
400 milliliters beef stock
500 grams diced chuck steak
1 egg
1 garlic clove
200 grams diced kidney
some oil
2 onions
300 milliliters port
500 grams puff pastry
100 grams walnuts
Price
$1.29
$7.32
$0.24
$0.07
$0.67
$0.04
$0.48
$5.80
$5.00
$2.39
$23.29

Tips

Health Tips

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of puff pastry you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
5386 Calories
197g Protein
346g Total Fat
307g Carbs
77% Health Score
Limit These
Calories
5386
269%

Fat
346g
532%

  Saturated Fat
91g
569%

Carbohydrates
307g
103%

  Sugar
41g
46%

Cholesterol
1325mg
442%

Sodium
2841mg
124%

Alcohol
45g
255%

Get Enough Of These
Protein
197g
395%

Vitamin B12
68µg
1143%

Selenium
527µg
754%

Vitamin B2
8mg
508%

Manganese
6mg
344%

Vitamin B3
64mg
322%

Zinc
48mg
322%

Vitamin B1
3mg
250%

Phosphorus
2386mg
239%

Vitamin B6
4mg
230%

Iron
38mg
215%

Folate
769µg
192%

Copper
3mg
189%

Vitamin B5
12mg
128%

Potassium
4389mg
125%

Magnesium
455mg
114%

Vitamin K
93µg
89%

Fiber
18g
72%

Vitamin A
3136IU
63%

Vitamin C
37mg
45%

Calcium
380mg
38%

Vitamin E
5mg
36%

Vitamin D
3µg
24%

covered percent of daily need

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