2 1/2 lbs. top sirloin, cut into 2" cubes
1 lb. lamb kidneys, quartered
1 lg. thinly sliced onion
1 (10 1/2 oz.) can condensed beef bouillon, undiluted
1 tsp. salt
1/4 tsp. pepper
Marjoram & thyme
1/4 lb. mushroom caps
2 tbsp. flour
Oil for browning
Pie pastry

Soak kidneys in cold, lightly salted water for 30 minutes. Drain, remove skin and membrane. Dry and cut into quarters. Heat oil in heavy skillet or Dutch oven. Brown beef, add kidneys and onions, saute about 5 minutes. Add bouillon and 1/2 can of water. Add salt, pepper and herbs. Bring to boil, reduce heat and simmer gently, covered, for 2 hours. Add mushrooms. With slotted spoon, remove meat mixture into large glass pie plate. Place shot glass in center to "hold up" the crust. Stir flour into liquid, bring to boil, pour over meat. Cover with pastry, gashed to allow steam to escape. Bake at 450 degrees until pastry is slightly brown.