Steak And Mushroom Pudding Food

STEAK AND MUSHROOM PUDDING RECIPE

Steps:

• Place the steak, onion, mushrooms, flour and seasoning into a bowl. Stir all the ingredients together, so that they're all coated in the flour.
• To make the suet pastry, tip the flour, suet and salt into a bowl and mix together the ingredients. Add about 150ml (¼ pint) cold water and work to a soft dough.
• Roll out the dough on a lightly floured surface so it's just large enough to line the base and sides of the pudding basin to a thickness of about 1cm (½in). Cut out a quarter segment and use the large piece to line the basin, overlapping the cut edges to give a good seal.
• Spoon the steak and mushroom mixture into the basin, pressing the mixture down well. Mix together the stock, mustard and a dash of Worcestershire sauce and then pour this over the steak.
• Re-roll the cut out segment to a round that will fit the top of the basin. Brush water around the pastry on the rim of the pudding basin and place the round piece on top. Pull the side edges over and press down to seal well.
• Take a double thickness of baking parchment and make a pleat in it and place it over the pudding basin. Secure paper cover in place with string, tying it tightly around the rim of the basin.
• Place the basin in the top of a steamer over a pan of simmering water. Cook pudding for 3½-4 hours, making sure that the water doesn't boil dry.
• Remove the pudding from the steamer and leave to rest for about 10-15 mins before removing the baking parchment.
• To serve, use a palette knife to ease around the edges of the pudding, then turn it out on to a serving dish.

STEAK & KIDNEY PUDDING

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.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.