Classic steamed steak and kidney pudding with rich gravy in a suet crust
Thursday, September 12, 2019
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Classic steamed steak and kidney pudding with rich gravy in a suet crust ,
By Melissa C. Klein | Healthy Dinner Recipes Easy .
Classic steamed steak and kidney pudding with rich gravy in a suet crust
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings
• 225g (1/2 lb) suet pastry (ie made with 225g [1/2 lb] plain flour)
• 2 tbsp plain flour
• 450g (1 lb) braising steak, cubed
• 150g (1/3 lb) lamb's kidney (or calf kidneys), cored and diced
• 2 tbs oil
• 1 small onion, chopped
• 450ml (1 4/5 cups) beef stock
• 1 tbsp tomato purée
• 1 tsp dried mixed herbs
• salt and freshly-ground black pepper, to taste
Classic steamed steak and kidney pudding with rich gravy in a suet crust
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4 Servings
INGREDIENTS:
• 225g (1/2 lb) suet pastry (ie made with 225g [1/2 lb] plain flour)
• 2 tbsp plain flour
• 450g (1 lb) braising steak, cubed
• 150g (1/3 lb) lamb's kidney (or calf kidneys), cored and diced
• 2 tbs oil
• 1 small onion, chopped
• 450ml (1 4/5 cups) beef stock
• 1 tbsp tomato purée
• 1 tsp dried mixed herbs
• salt and freshly-ground black pepper, to taste
INSTRUCTIONS:
• Prepare the suet pastry according to the recipe. Season the plain flour with salt and black pepper then toss the steak and kidney pieces in this to coat.
• Heat the oil in a large pan and use to fry the onion for about 5 minutes or until golden brown. Add the meat and fry until nicely coloured all over. Gradually work in the beef stock, tomato purée and herbs, stirring until thickened. Reduce the heat to a simmer, cover and cook for 2 hours, or until tender. Season to taste then take off the heat and set aside to cool.
• Cut off 2/3 of the pastry then roll out into a circle large enough to cover the base and sides of a greased 1.2l pudding basin or use to line 4 individual pudding basins. Trim the edges neatly and dampen then fill with the meat mixture before pouring in enough of the gravy to fill the pudding 2/3 full (reserve any left-over gravy for serving).
• Roll the remaining pastry to fit the top of the pudding then sit over the meat. Neatly fold the edges of the lining pastry over the cover, pressing down gently to seal the meat inside. Cover with a pleated sheet of buttered greaseproof paper and a sheet of foil then sit on a trivet or upturned saucer in the base of a deep pan. Carefully pour in enough boiling water to come 2/3 of the way up the sides of the pudding.
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