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
TRADITIONAL STEAK AND KIDNEY PUDDING
Steps:
- Preheat the oven to 350 F/180 C. Heat a large casserole dish on the stove, add the drippings and heat until slightly smoking. Add the beef cubes and the kidney, stir well until all the meat is browned. Add the onion , carrots, and stir again.
- Sprinkle the flour over the meat and vegetables and stir thoroughly.
- Add the stock, red wine, bay leaf , parsley, and tomato puree. Bring to a gentle boil, then reduce the heat and cover with a lid. Place in the hot oven and cook for 1 hour.
- Remove the casserole from the oven, season with salt and pepper to taste, and leave it to cool.
- Make the pastry. Place the flour, baking powder , and salt into a baking bowl. Add the suet and rub into the flour. Add enough cold water to form a stiff, slightly sticky dough. Leave it to rest for 30 minutes.
- Grease a 2-pint pudding basin with the butter. Divide the pastry into 2/3 and 1/3 parts and roll the larger piece of dough into a circle large enough to line the basin with an extra 1/2" border. Dust your hands with a little flour then carefully line the basin with the dough.
- Add the meat mixture and roll the remaining dough into a circle large enough to make a lid. Wet the overhanging lip of the basin with cold water, lay the lid on top and press firmly around the edge to seal.
- Cover the basin with two circles of greaseproof paper secured with kitchen string.
- Steam over rapidly boiling water for 2 hours. Check frequently to make sure water has not boiled dry. Top up with boiling water as needed.
- Remove the pudding from the steamer, remove the greaseproof paper, and serve.
Nutrition Facts : Calories 1372 kcal, Carbohydrate 66 g, Cholesterol 860 mg, Fiber 4 g, Protein 85 g, SaturatedFat 38 g, Sodium 1430 mg, Sugar 3 g, Fat 80 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
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TRADITIONAL STEAK AND KIDNEY PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6-8
- 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.
- Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.
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