4 lbs. top round steak
1 lb. beef or lamb kidneys
2 tbsp. butter
1 1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
Oil
Butter
4 c. brown stock or undiluted canned consomme
2 c. beef or rose of Cabernet Sauvignon
2 c. mushrooms, cut in pieces
Pate brisee (or other short single-crust pastry)
1 egg yolk
2 tbsp. milk

Preheat oven to 350 degrees. Remove fat from round steak and cut meat into 1 inch cubes. Set aside.

Remove fat from kidneys. Blanch kidneys, remove remaining fat and membrane, then slice finely. Saute in 2 tablespoons of butter 4 to 5 minutes.

Shake beef cubes in mixture of flour, paprika, salt and pepper. Using 12 inch skillet brown meat in about 4 batches in a mixture of hot oil and butter, adding oil and butter as needed.

Place beef cubes and kidneys in 3 quart casserole or pie dish. Then deglaze skillet with 2 cups stock. Add to casserole with remaining stock and beer or wine to cover meat. Bake, covered, 1 1/2 to 2 hours, until meat is tender.

Increase temperature to 400 degrees. Add mushrooms to meat, mixing in thoroughly. Cover with pate brisee or other short single crust pastry recipe. Brush with a mixture of egg yolk and milk to glaze. Bake 15 to 20 minutes or until crust is golden brown.

PATE BRISEE:

3 c. sifted all-purpose flour
3/4 tsp. salt
3/4 c. (1 1/2 sticks) butter
3/4 c. ice water

Combine flour and salt. Mix in butter until mixture resembles fine cornmeal. Make well in center and pour in ice water. Mix with fingers from center to outside of bowl until dough is soft but not sticky. Wrap in foil and refrigerate several hours. Roll out to fit top of casserole or pie dish. Place top meat mixture. Pate Brisee dough may be kept in refrigerator for up to 1 week. 8 to 10 servings.