Steak And Kidney Pudding Recipes

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STEAK & KIDNEY PUDDING



Steak & kidney pudding image

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

2½ tbsp dripping or vegetable oil
2 onions, halved and sliced
1 large carrot, diced
2 bay leaves
2 tbsp plain flour
1 tsp English mustard
400g diced lean stewing steak
2 kidneys (about 150g), halved, cored and cut into chunks
200ml stout
200ml strong beef stock
mashed potato and greens, to serve
300g plain flour
1 tsp baking powder
150g beef suet
soft butter, for greasing
chopped parsley (optional)

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

STEAK AND KIDNEY PUDDING



Steak and kidney pudding image

Suet pastry filled with tender steak and kidney in a rich gravy - a British classic pudding to be proud of.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 15

3 very fresh lambs' kidneys
700g/1lb 8¾oz well-marbled braising steak, trimmed, cut into 2.5cm/1in cubes
3 tbsp plain flour
salt and freshly ground black pepper
4-5 tbsp sunflower oil
1 medium onion, peeled, chopped
200ml/7¼fl oz red wine
4-5 sprigs fresh thyme
1 fresh bay leaf
500ml/18fl oz good-quality beef stock
1 tbsp tomato purée
350g/12¼oz self-raising flour
175g/6¼oz shredded suet
½ tsp fine sea salt
butter, for greasing

Steps:

  • Preheat the oven to 170ºC/350ºF/Gas 3.
  • Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces.
  • Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour.
  • Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole.
  • Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.
  • Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys.
  • Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion.
  • Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée.
  • Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy.
  • Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking).
  • Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool.
  • Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined.
  • Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick.
  • Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly.
  • Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.
  • Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked.
  • Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.
  • When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes.
  • Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug.
  • Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy.

TRADITIONAL STEAK AND KIDNEY PUDDING



Traditional Steak and Kidney Pudding image

Steak and kidney pudding is the great British classic recipe full of tender, meat in a thick gravy. It takes a little work but so worth the effort.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 3h45m

Yield 4

Number Of Ingredients 20

1 ounce (25 grams) beef drippings
1 1/2 pounds (675 grams) beef topside , cut into 1-inch (2.5-centimeter) cubes
12 ounces (350 grams) beef kidney, cut into 1-inch (2.5-centimeter) cubes
1 onion, roughly chopped
2 carrots, peeled, thickly sliced
1 ounce (25 grams) all-purpose flour
10 ounces (300 milliliters) beef stock
5 ounces (150 milliliters) red wine
1 bay leaf
1 small handful flat-leaf parsley , finely chopped
1 tablespoon tomato puree
Salt, to taste
Freshly ground black pepper, to taste
For the Pastry:
10 ounces (280 grams) self-raising flour
1/2 teaspoon baking powder
Pinch salt
5 ounces (140 grams) beef suet , finely chopped
2 to 3 tablespoons cold water
3 tablespoons unsalted butter , for greasing

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



Steak and Kidney Pudding image

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

12 ounces self-raising flour
6 ounces shredded beef or 6 ounces shredded vegetable suet
salt
freshly milled black pepper
cold water (to mix)
1 1/4 lbs chuck steaks
10 ounces ox kidney
2 tablespoons seasoned flour
1 medium onion, sliced
cold water
1 teaspoon Worcestershire sauce
salt
freshly milled black pepper

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

STEAK-AND-KIDNEY PUDDING



Steak-and-Kidney Pudding image

Provided by Jonathan Reynolds

Categories     dinner, project, main course

Time 3h45m

Yield 6 puddings

Number Of Ingredients 13

2 1/2 pounds beef chuck, cut into 1-inch cubes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons lard (much preferred) or (ho-hum) mildly flavored olive oil
1/3 cup onions, finely chopped
1/3 cup carrots, finely chopped
3/4 pound veal kidney, cut into 1-inch pieces
2/3 cup all-purpose flour
8 cups beef stock
3 cups mushrooms, quartered
5 tablespoons Worcestershire sauce
Suet pastry (see recipe)
6 oysters (or as many as you want), shucked

Steps:

  • Preheat oven to 375 degrees. Sprinkle beef with salt and pepper; then in a large deep ovenproof saute pan over high heat, heat lard or oil until hot. Saute beef cubes until browned; add onions and carrots and saute 10 minutes more. Add kidney and continue sauteing another 15 minutes.
  • Stir in flour and bake for 10 minutes, uncovered. Remove from oven and place over medium-low heat. Scraping up whatever sticks to the bottom, add stock, mushrooms and Worcestershire. Simmer and stir occasionally for 45 minutes. Season to taste, cool, transfer to a container and refrigerate overnight.
  • Cut off 1/5 of each suet pastry disk and roll the remaining pastry into circles about 10 1/2 inches in diameter and 1/16 inch thick.
  • Line 6 18- to 20-ounce pudding basins or 5-inch ramekins with the pastry, pressing dough evenly around the sides. Fill with steak and kidney mixture. Roll out the reserved pastry and cover each pudding, crimping the edges closed.
  • Here's the weird part: wrap each basin entirely in plastic wrap. (This makes it a steamed pudding rather than a browned pie.) Tie string around the outside (to keep plastic wrap snug) and put puddings on racks in pans of simmering water, covered, for 2 hours, making sure the water stays 2/3 the way up the sides of the basins.
  • Remove the puddings from the water and remove the plastic wrap. Just before serving, cut a small hole in top of each and insert as many oysters as you like. (At Rules they put one oyster inside the pudding and another on the side in its shell.)

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 1 gram, Protein 64 grams, SaturatedFat 6 grams, Sodium 1631 milligrams, Sugar 5 grams, TransFat 0 grams

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From wordweavingpoetryjournal.com


STEAK & KIDNEY PUDDING - INDIAN STEAK PUDDING THE CURRY GUY
2012-04-23 Instructions. 1. Mix the pasty ingredients together and then whack the dough onto a floured surface and kneed into a soft dough ball. Now place the beef cubes,, kidney, flour, chopped onion, ginger, garlic, coriander, cumin powder and chillies into a …
From greatcurryrecipes.net


STEAK AND KIDNEY PUDDING | STEAK AND KIDNEY PUDDING, RECIPES, …
Steak and Kidney Pudding is a great British classic recipe full of tender, meat in a thick sauce. It may look daunting to make but in fact quite easy. How to make suet crust pastry - the basis for jam roll and England's tastiest steamed puddings.
From pinterest.ca


STUNNING STEAK AND KIDNEY PUDDING | PIGEON COTTAGE KITCHEN
2014-10-24 First, prepare the meat filling. In a large bowl, add the chopped steak and kidney the plain flour, chopped onion, parsley, bay leaf and thyme, pepper and salt. Mix it together thoroughly, ensuring that the meat gets an even coating of flour. Next, make the suet pastry base. Mix the flour, salt, suet and water together to create a soft dough.
From pigeoncottage.com


JAMES MARTIN STEAK PIE - THERESCIPES.INFO
Easy steak pie recipe | BBC Good Food. trend www.bbcgoodfood.com. To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
From therecipes.info


STEAK & KIDNEY PUDDINGS – KETO FITNESS CLUB
Heat the lard / tallow in a large frying pan and gently fry the shallots for 2-3 minutes. Add the beef & kidneys and fry for 3-4 minutes until brown. Place the meat / shallots in the slow cooker and put the pan back on the heat. Add the stock to the pan to lift any meat / shallots off the pan, quickly bring it to the boil and pour it over the ...
From ketofitnessclub.com


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