Sunday, 14 June 2015

Steak and mushroom steamed pudding recipe

I made another Bacon Savoury Roll a few weeks ago so had a half box of
Steak and mushroom pudding 
suet doing nothing in the cupboard. We didn't fancy another BSR yet, but that is all I regularly make with suet pastry so a New Idea was called for. I have a great little recipe book called Steaming! by Annette Yates which includes traditional steamed puddings and I thought I would try one of these again. I had previously, years ago, and it didn't go well at all, but I wondered if pre-cooking the meat filling - as Dave does for his Steak And Kidney Pie - would be a solution. I looked at several websites and went with an average of their cooking times - precook filling slowly for two hours, steam whole pudding for two hours. As you can see from the photo, the end result looked exactly as it should!

My pudding didn't collapse! 
Ingredients:
Splash of olive oil
1/2 onion, finely sliced
250g cheap steak, diced
1 scant tbsp plain flour
150ml beef stock
1 tbsp dried mixed herbs
Salt and pepper

Splash of olive oil
4 mushrooms, diced

150g plain flour
75g suet
Good pinch of salt

Butter
Aluminium foil

Add salt and pepper to the scant tbsp of plain flour in a bowl. Add the diced steak and stir until all the meat is coated with flour. Set aside.

Heat a splash of olive oil in a saucepan and add the onion. Cook until softened but not browned.

Add the dredged steak with all its flour and cook until browned. Add the mixed herbs.

Stir in the beef stock making sure to dissolve all the flour into the liquid. Cover the saucepan and leave to simmer gently for up to two hours, stirring occasionally to prevent sticking. This part can also be done in a slow cooker if preferred.

When the meat is done, briefly cook the diced mushrooms in their olive oil and add to the steak.

Butter a pudding dish. I used one of our cereal bowls which are the right shape and hold about a pint (500ml).

In a different bowl, pour in the flour and mix in the suet. Slowly add cold water, tbsp by tbsp, mixing each in thoroughly with a flat-bladed knife until you have a soft dough. If the dough is sticky, dredge it with a little more flour.

On a floured surface, roll the dough out into a circle. Cut off a quarter and set it aside. Lower the remaining 3/4 into the buttered pudding dish. It should overlap along the cut edges and can be sealed together. There should also be a small overhang around the basin rim. Spoon the meat and mushroom mixture into the pastry until about 3/4 full.

Roll out the remaining pastry quarter and trim to make a lid. Place it over the filling and press the overhang back down to seal the edges. Completely cover the bowl and pudding with aluminium foil, crimping the edges so steam cannot get inside. Steam the pudding for two hours.

Turn out onto a warmed plate and serve immediately.

This pudding is an ideal dinner for a cold rainy summer's dinner! It has a rich gravy which basically makes itself and, because of the slow cooking method, cheap cuts of steak can be used making it very economical too. I guess pretty much any pie filling would work although robust flavours such as steak and mushroom or steak and kidney seem to be most popular. Now that I have finally got the hang of it, I will definitely be making more.

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