STEAK & KIDNEY PUDDING RECIPE - BBC GOOD FOOD
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
Total Time 4 hours 40 minutes
Prep Time 40 minutes
Cook Time 4 hours
Yield 4
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, FatContent 45 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.6 milligram of sodium
STEAK & KIDNEY PUDDING RECIPE - BBC GOOD FOOD
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
Total Time 4 hours 40 minutes
Prep Time 40 minutes
Cook Time 4 hours
Yield 4
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, FatContent 45 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 1.6 milligram of sodium
ROUND STEAK RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK BOTTOM ROUND STEAK CUTS OF MEAT
From amazingfoodmadeeasy.com
15 BEST ROUND STEAK RECIPES FOR BUDGET- AND FAMILY ...
From allrecipes.com
3 WAYS TO COOK ROUND STEAK - WIKIHOW
From wikihow.com
ROUND STEAK BEEF STEW - BARBARA BAKES™
From barbarabakes.com
BOTTOM ROUND ROAST — WHAT IT IS, WHERE IT COMES FROM, HOW …
From foodfirefriends.com
TOP ROUND STEAK — EVERYTHING YOU NEED AND WANT TO KNOW
From foodfirefriends.com
BOTTOM ROUND ROAST WITH HERB BUTTER - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
4 WAYS TO MAKE ROUND STEAK TENDER - WIKIHOW
From wikihow.com
SMOKED BOTTOM ROUND ROAST - THEONLINEGRILL.COM
From theonlinegrill.com
SMOKED BOTTOM ROUND ROAST - THEONLINEGRILL.COM
From theonlinegrill.com
EASY SMOKED STEAK RECIPE - COPYKAT RECIPES
From copykat.com
EASY CROCK POT ROUND STEAK WITH MUSHROOMS - NEIGHBORFO…
From neighborfoodblog.com
THE 31 BEST EVER STEAK RECIPES - THE SPRUCE EATS
From thespruceeats.com
BOTTOM ROUND ROAST - ALLERGY FREE ALASKA
From allergyfreealaska.com
OUTSIDE (BOTTOM) ROUND ROAST (PRESSURE COOKER) BIO BODY ...
From recipes.sparkpeople.com
HOW TO COOK TOP ROUND STEAK - BROILED, GRILLED OR PAN-SEARED
From furiousgrill.com
OVEN BAKED ROUND STEAK - WHEN IS DINNER
From whenisdinner.com
SMOKED BOTTOM ROUND ROAST RECIPE - GRILL MASTER UNIVERSITY
From grillmasteruniversity.com
MELT-IN-YOUR-MOUTH BOTTOM ROUND ROAST, SOUS VIDE AND S…
From amazingribs.com
PLAZA III STEAK SOUP - COPYKAT RECIPES
From copykat.com
TOP ROUND VS BOTTOM ROUND VS EYE ROUND: HOW THEY COMPAR…
From bbqhost.com
CUBE STEAK RECIPE - THE COZY COOK
From thecozycook.com
PLAZA III STEAK SOUP - COPYKAT RECIPES
From copykat.com
TOP ROUND VS BOTTOM ROUND VS EYE ROUND: HOW THEY COMPAR…
From bbqhost.com
CUBE STEAK RECIPE - THE COZY COOK
From thecozycook.com
SOUS VIDE LONDON BROIL (TOP ROUND STEAK) - IZZYCOOKING
From izzycooking.com
HOW TO COOK STEAK ON THE STOVETOP - ONCE UPON A CHEF
From onceuponachef.com
BEST CROCKPOT STEAK AND POTATOES - THE TYPICAL MOM
From temeculablogs.com
FLAP STEAK - WIKIPEDIA
From en.m.wikipedia.org
BAREFOOT CONTESSA EYE ROUND ROAST RECIPES
From yakcook.com
WHOLE30 PEPPERED STEAK STIR-FRY - THE DEFINED DISH
From thedefineddish.com