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Flank Steak with Sautéed Baby Bella Mushrooms

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Ingredients:
1 beef Kidney
1 pound beef stew meat, cut into /12 inch cubes
¼ cup all-purpose flour
2 tablespoons shortening
1 ½ cup tomato juice
1 medium onion, sliced
¼ teaspoon dried thyme leaves,, crushed
3 medium carrots, sliced
1 10-ounce package frozen lima beans or 1 16-ounce green lima beans, drained
1 tablespoon all-purpose flour
Pastry topper

Directions

Remove membrane and hard parts from kidney. In saucepan combine kidney, 4 cups water, and 1 tablespoon salt. Soak for 1 hour; drain. Cover with cold water. Bring to boiling; simmer, covered, 20 minutes, Drain. Cut kidney in ½ inch cubes.

Coat stew meat with /14 cup flour. In a Dutch oven brown stew meat in hot shortening. Add tomato juice, 1 cup water, onion, ¼ teaspoon salt, and thyme; cover and simmer till meat is almost tender, about 1 hour. Stir in carrots, celery, and limas; simmer, covered till vegetables are tender, about 30 minutes. Add kidney; bring mixture to a boil. Combine 2 tablespoons cold water and 1 tablespoon flour; stir into stew. Cook and stir till thickened and bubbly. Pour into a 2-quart casserole. Place Pastry Topper atop ot mixture. Bake at 450 degrees till pastry is lightly browned, about 15 to 20 minutes.

Serves 6