2 pounds of diced beef skirt 1 cup of seasoned flour, too lightly dust the meat. 1 tablespoon of oil 3/4 pounds of onions, chopped 1.5 pound of lamb kidneys 1 pint of English bitter beer 1 pint fresh beef stock 1 cup of tomato puree Dash of salt Fresh ground pepper 1 tablespoon fresh marjoram Puff pastry 1 egg 1 cup of milk
On a baking sheet place the seasoned flour and add the diced beef. Using your fingers toss the beef about in the seasoned flour until the beef is completely covered.
Place a skillet over medium heat, add the oil, onions, flour coated beef, kidneys, English bitter and beef stock. Cook for about 5 minutes.
Reduce heat and add the tomato puree, salt and pepper and fresh marjoram, stir ingredients.
Simmer until the meat is tender and the stock has thickened to a gravy like consistency.
Ideally cool and put in the fridge over night to enhance the flavor.
Pre-heat oven to 325 degrees Fahrenheit.
Roll out the puff pastry.
Sprinkle pepper on the bottom of the baking dish and scoop in the steak and kidney mixture.
Spread pastry over the meat mixture and trim any excess that is hanging over the side of the dish.
Pinch the pastry to the side of the baking dish.
Combine the egg and milk together in a bowl. Brush this mixture on top of the puff pastry.
Bake for 30 to 40 minutes.
Serve hot.
The Plate:
Make sure you have a hot plate on your table before you place this dish down. Garnish with remaining fresh marjoram.
