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Gluten-Free Steak and Kidney Pie
Created by: Howcan Team
Ingredients
- 1 1/2 pounds stewing beef, cubed
- 1/2 pound beef kidney, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons gluten-free all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the gluten-free crust:
- 2 1/2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Instructions
- In a large bowl, combine 2 1/2 cups of gluten-free all-purpose flour, 1 teaspoon xanthan gum, and 1 teaspoon of salt.
- Add the cold, cubed unsalted butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. You may not need to use all of the water. The dough should be moist but not too sticky.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed stewing beef and diced beef kidney, and cook until browned on all sides. Remove the meat from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle 2 tablespoons of gluten-free all-purpose flour over the vegetables and stir to coat. Cook for an additional 2 minutes.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and season with salt and pepper to taste.
- Return the browned meat to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 1 1/2 to 2 hours, or until the meat is tender and the sauce has thickened. If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water).
- Preheat the oven to 375°F (190°C).
- Roll out the chilled gluten-free dough on a lightly floured surface to fit the size of your pie dish. Place the rolled-out dough into the bottom of the pie dish, trimming any excess dough from the edges.
- Pour the steak and kidney filling into the pie dish, spreading it out evenly.
- Roll out the remaining dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Steak and kidney pie has been a beloved British dish for centuries, with its origins dating back to the medieval era. Traditionally, this hearty pie features tender chunks of beef steak and kidney, enveloped in a rich, savory gravy, all encased in a flaky, buttery crust. However, with the rise of gluten-free diets, chefs and home cooks have adapted the classic recipe to accommodate those with gluten sensitivities. Today, you can find gluten-free versions of this iconic dish in specialty bakeries and restaurants across the UK and beyond. One renowned establishment known for its exceptional gluten-free steak and kidney pie is The Gourmet Pie Company in London, where skilled chefs meticulously craft each pie by hand, ensuring that the gluten-free crust is just as delicious and flaky as its traditional counterpart. For those attempting to make this dish at home, using a blend of gluten-free flours and xanthan gum can help achieve a crust that is both tender and sturdy. Whether enjoyed at a cozy pub in the English countryside or prepared with care in your own kitchen, steak and kidney pie with a gluten-free crust is a comforting and satisfying meal that pays homage to a timeless culinary tradition.
150 min
6
480 calories
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