How to make a steak and kidney pudding
If you’re a fan of British cuisine and hearty comfort food, then a steak and kidney pudding is a must-try dish. This traditional English pudding features succulent beef steak and tender kidney, enclosed in a rich, savory suet pastry. It’s the perfect cozy dish for a cold winter’s day, and surprisingly simple to make.
To create the perfect steak and kidney pudding, you’ll need to start by preparing the filling. This involves searing the beef steak and kidney until golden brown, then simmering them in a thick, flavorful gravy. The addition of aromatic herbs and spices like thyme and onion adds depth and complexity to the dish, enhancing the natural flavors of the meat.
Once you have your filling ready, it’s time to assemble the pudding. The suet pastry, traditionally made with flour, suet, and water, provides a light and flaky shell for the tender meat and gravy. You’ll need to roll out the pastry and line a greased pudding basin with it, before spooning in the filling and sealing the top with another layer of pastry. The pudding is then steamed until cooked through and beautifully aromatic.
When it’s time to serve the steak and kidney pudding, it’s best enjoyed piping hot, often accompanied by a generous serving of mashed potatoes and steamed vegetables. The rich, meaty center oozes with flavor, while the crisp pastry provides the perfect contrast in texture. This classic British dish is sure to impress anyone who takes a bite, and is bound to become a favorite comfort food in your home.
Ingredients for steak and kidney pudding
Here are the ingredients you will need to make a delicious steak and kidney pudding:
For the filling:
- 450g (1 pound) beef steak, cut into cubes
- 225g (8 ounces) kidney, cut into cubes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 200g (7 ounces) mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 500ml (2 cups) beef stock
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
For the pastry:
- 500g (2 cups) self-raising flour
- 125g (1/2 cup) vegetable suet
- Pinch of salt
- Cold water as needed
These ingredients are enough to serve 4 people. Adjust the quantities accordingly if you need to serve more or less.
Make sure to gather all the ingredients before you start making the steak and kidney pudding. This way, you will have everything you need at hand and the cooking process will go smoothly. Enjoy your homemade steak and kidney pudding!
Preparation of steak
Before including the steak in the pudding, it is necessary to properly prepare it to ensure it is tender and full of flavor. Here is a step-by-step guide on how to prepare the steak for the pudding:
Ingredients:
– 500g of steak (preferably beef chuck)
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
Instructions:
1. Begin by trimming any excess fat from the steak, as this can make it chewy. Cut the steak into small bite-sized pieces, ensuring they are evenly sized so they cook at the same rate.
2. Heat the vegetable oil in a frying pan over medium-high heat. While the oil is heating up, season the steak pieces generously with salt and pepper.
3. Once the oil is hot, add the steak to the pan in a single layer. Be careful not to overcrowd the pan, as this can cause the meat to steam rather than sear.
4. Allow the steak to cook for about 2-3 minutes per side, or until browned and caramelized. This step helps to build flavor by creating a crust on the outside of the meat.
5. After the steak is cooked, remove it from the pan and set it aside to cool slightly. You can also drain any excess oil on a paper towel if desired.
Now that the steak is prepared, it is ready to be incorporated into the pudding filling.
| Time: | 10 minutes |
|---|---|
| Difficulty: | Easy |
Preparation of Kidney
Before adding kidney to your steak and kidney pudding, it’s important to properly prepare it. Follow these steps to ensure that your kidney is ready for cooking:
1. Remove the Membrane
Start by preparing the kidney by removing the outer membrane. The membrane is tough and chewy, so it’s best to remove it to enhance the tenderness of the kidney. Using a sharp knife, carefully lift and peel away the membrane, working from the outside edges towards the center. Make sure to remove as much of the membrane as possible, without cutting into the kidney itself.
2. Trim Excess Fat
After removing the membrane, trim any excess fat from the kidney. Kidney fat can have a strong flavor, so it’s best to remove it to prevent overpowering the dish. Use a sharp knife to carefully trim away the fat, being mindful not to remove too much meat along with it.
Once you’ve prepared the kidney by removing the membrane and excess fat, it’s ready to be used in your steak and kidney pudding recipe. Enjoy the rich flavor and tender texture that the kidney adds to your dish!
Assembly and cooking of pudding
Once you have prepared the pastry and filling, it’s time to assemble your steak and kidney pudding and cook it. Follow these steps to ensure a delicious and perfectly cooked pudding.
1. Prepare the basin
Grease a 1.5-liter pudding basin with butter. This will make it easier to remove the pudding once it’s cooked.
2. Line the basin with pastry
Roll out two-thirds of the pastry on a floured surface to line the basin. Make sure it’s an even thickness and there are no tears. Leave enough pastry overhanging the sides to seal the pudding later.
3. Layer the filling
Add the cooked steak and kidneys to the pastry-lined basin. Pour in any leftover steak and kidney gravy. You can also add some diced onions and a pinch of salt and pepper for extra flavor if desired.
4. Cover the filling
Roll out the remaining pastry to make a lid for the pudding. Place it on top of the filling, pressing down on the edges to seal. Trim off any excess pastry with a sharp knife and use a fork to crimp the edges of the pudding.
5. Add a parchment paper lid
Cut a circle of parchment paper that will fit snugly on top of the pudding. This will help create a seal and prevent any water from getting into the pudding during the cooking process. Make a small hole in the middle of the parchment paper to allow steam to escape.
6. Steam the pudding
Place the prepared pudding basin on a trivet inside a large saucepan. Fill the saucepan halfway with boiling water, making sure the water level doesn’t rise above the rim of the pudding basin. Cover the saucepan with a lid and simmer gently for 3 to 4 hours.
7. Serve and enjoy
After the cooking time is up, carefully remove the pudding from the saucepan. Take off the parchment paper lid and invert the pudding onto a serving plate. Tap the bottom of the basin to release the pudding, which should slide out easily. Serve hot with your choice of sides, such as mashed potatoes and steamed vegetables, and enjoy this classic British dish.
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