Serves 4 / Difficulty – Medium / Prep 1 hour & cooked in 1½ hour
This is a twist on the British classic steak and kidney pudding. My wife does not like offal so I switched to using mushrooms instead and its a delicious change, I love both versions.
450 grams steak cubed
3 tablespoons of plain flour
3 tablespoons of olive oil
Handful of puccini mushrooms
Handful of chestnut mushrooms chopped
1 teaspoon mustard
Splash of worcestershire sauce
1 bay leaf
½ Onion diced
125 milliliters water
Beef stock cube
Salt and freshly ground pepper
Gravy granuals (beef and onion is best)
100 grams beef suet
100 grams self-raising flour
Small cup of cold water
- Make a stock out of the 125ml of water and the stock cube, add the porcini mushrooms and set aside.
- In a medium frying pan gently fry the onion and mushrooms adding a little salt and pepper, fry for about 10 minutes then set aside.
- Take a medium saucepan and add the olive oil. Coat the steak in the plain flour, then add to the saucepan, fry on a medium heat and seal the meat all over, season with salt and pepper.
- Once the meat is done add the mushrooms, onion, stock, mustard, bay leaf and worcestershire sauce, cover and simmer for 30-45 minutes until the meat is tender.
- While the meat is cooking take a pudding bowl and grease inside with butter.
- Make the dough by adding the flour and suet together with a little salt. Mix the dough adding a little bit of cold water at a time. You want the dough to stick together but not be sticky, if it becomes sticky add a little more flour.
- Once the dough is ready set 2 bits aside, one larger portion for the inside of the pudding bowl and one smaller portion for the top. Roll out both pieces on a floured surface. Line the pudding bowl.
- When the meat is done if the sauce is runny add some gravy granules to thicken. Rome the bay leaf, then pour inside the lined pudding dish. Then add the top dough mixture to seal. Pressing down firmly on the edges to make a good seal.
- Cover the top of the dish with kitchen foil and tie some string around the side to keep the foil in place.
- Steam for 1½ hours. Or place in a saucepan of water, the water should come up the sides but not over the top of the pudding bowl. Bring to a boil then simmer for 1½ hours.
Best served with broccoli and peppery mashed potatoes with some more gravy.