STEAK & KIDNEY PUDDING
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
Provided by Good Food team
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 16
Steps:
- Melt 1 1/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
- Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned.
- Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn't stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won't be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight.
- To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside.
- Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose.
- Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan.
- Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can't close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn't be required.
- Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens.
Nutrition Facts : Calories 904 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.6 milligram of sodium
STEAK AND KIDNEY PUDDING
Traditional steak and kidney pudding. Found on the internet and seemed to be the most traditional recipe I found.
Provided by Vicky Bryant
Categories Beef Organ Meats
Time 6h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- You will also need a 2 and a 1/2 pint capacity pudding basin and a steamer.
- To make the pastry first sift the flour and salt into a large mixing bowl.
- Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife.
- When it is evenly blended, add few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around.
- The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.
- Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean.
- It is worth noting that suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a few drops of water at a time.
- After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly.
- What you need is a round approx.
- 13 inches in diameter.
- Now line the bowl with the pastry, pressing it well all around Next, chop the steak and kidney into fairly small cubes, toss them into the seasoned flour, then add them to the pastry lined basin with the slices of onion.
- Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.
- Roll out the pastry lid, dampen its edges and put it in position on the pudding.
- Seal well and cover with a double sheet of foil, pleated in the center to allow room for expansion while cooking.
- Now secure it with string, making a little handle to that you can lift it out of the hot steamer.
- Then place it in a steamer over boiling water.
- Steam for 5 hours, adding more boiling water halfway through.
- You can either serve the pudding by spooning portions out of the basin, or slide a palette knife round the edge and turn the whole thing out on to a serving plate- place veggies below around pudding and garnish with fresh sprigs of parsley.
- Serving suggestion with the pudding would be boiled potatoes, boiled carrots and spring greens.
- This recipe is taken from Delia Smith's Winter Collection©- I hope she doesn't mind, I did buy the book!
Nutrition Facts : Calories 683.4, Fat 33.1, SaturatedFat 13.4, Cholesterol 283.2, Sodium 1218, Carbohydrate 69.5, Fiber 2.9, Sugar 1.5, Protein 23.9
ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED
This is the sort of meal you would like to come home to on a cold winters night. It is a very rich and filling meal.
Provided by Honni
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
- Beat 2 eggs in bowl.
- Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
- For the Stew.
- Coat steak and kidneys with flour.
- Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
- Add mushrooms.
- Cok for several minutes longer.
- Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
- Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
- Preheat oven to 200°C.
- Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
- Serve with mashed potatoes and greens.
Nutrition Facts : Calories 930, Fat 40.3, SaturatedFat 10.5, Cholesterol 299, Sodium 1094.5, Carbohydrate 41.8, Fiber 2.8, Sugar 4.2, Protein 84.9
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STEAK AND KIDNEY PUDDING RECIPE - BBC FOOD
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- Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces.
- Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper.
- Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over.
- Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.
- Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened.
- Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion.
- Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée.
- Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy.
- Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking).
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- Place the steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side.
- To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time.
- On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/¼-½in) thick. Cut out about a quarter of the pastry mixture for the lid and set aside.
- Use the remainder of the pastry to line a well buttered 1.75l/3pt pudding basin, leaving at least 1cm½in of the pastry hanging over the edge.
- Add the flour to the steak and kidney mixture and stir gently. Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour.
- Spoon into the pudding basin lined with the pastry. Do not push the meat filling into the basin and add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.
- Place the pastry lid over the filling and fold the border over. Press the pastry together securely to seal.
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