Steak And Mushroom Pudding Recipes

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

STEAKS WITH MUSHROOMS

Steps:

• Rub both sides of steaks with salt and pepper. In a large skillet, cook steaks in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , In the same skillet, saute mushrooms until tender. Serve with steaks.

TRADITIONAL STEAK AND KIDNEY PUDDING

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.

STEAK AND MUSHROOM PUDDING RECIPE

Steps:

• Place the steak, onion, mushrooms, flour and seasoning into a bowl. Stir all the ingredients together, so that they're all coated in the flour.
• To make the suet pastry, tip the flour, suet and salt into a bowl and mix together the ingredients. Add about 150ml (¼ pint) cold water and work to a soft dough.
• Roll out the dough on a lightly floured surface so it's just large enough to line the base and sides of the pudding basin to a thickness of about 1cm (½in). Cut out a quarter segment and use the large piece to line the basin, overlapping the cut edges to give a good seal.
• Spoon the steak and mushroom mixture into the basin, pressing the mixture down well. Mix together the stock, mustard and a dash of Worcestershire sauce and then pour this over the steak.
• Re-roll the cut out segment to a round that will fit the top of the basin. Brush water around the pastry on the rim of the pudding basin and place the round piece on top. Pull the side edges over and press down to seal well.
• Take a double thickness of baking parchment and make a pleat in it and place it over the pudding basin. Secure paper cover in place with string, tying it tightly around the rim of the basin.
• Place the basin in the top of a steamer over a pan of simmering water. Cook pudding for 3½-4 hours, making sure that the water doesn't boil dry.
• Remove the pudding from the steamer and leave to rest for about 10-15 mins before removing the baking parchment.
• To serve, use a palette knife to ease around the edges of the pudding, then turn it out on to a serving dish.

STEAK AND MUSHROOM PUDDING

Steps:

• Begin by making the filling. Heat 3 tbsp oil in a large saucepan over a medium heat. Coat a large handful of meat in the seasoned flour, shake off the excess, and add to the pan. Fry for 2 minutes until browned on all sides. Transfer to a dish with a slotted spoon and repeat with the remaining meat. Save the remaining flour. Add a further 2 tbsp oil to the pan and lower the heat. Stir in the onions, celery and carrots and gently fry for 10 minutes or until soft. Increase the heat slightly and mix in the crimini mushrooms. Fry briskly for 2 minutes until they are beginning to soften, then stir in the remaining seasoned flour. Cook for 4 minutes, then add the white wine, water, the herb bundle and the meat with its juices. Bring to the boil, then lower the heat, season, cover and simmer very gently for 1½ hours. Just before the meat is ready, melt the butter in a small frying pan. Add the chanterelles and fry for 3 minutes until just cooked. Season with the lemon juice, salt and pepper, then mix into the cooked beef. Adjust the seasoning, if necessary and, once cool, remove the herbs. Cover and chill until needed. Make the pastry about 2½ hours before you need to serve. Liberally butter a pudding basin with a capacity of around 1.3 litres. Mix the flour, baking powder and salt in a food processor. Add the butter and process until it forms fine crumbs. Tip into a bowl and stir in the suet, followed by enough cold water (about 135ml) to form a soft dough. Turn on to a lightly floured surface and lightly knead. Roll out ¾ of the dough to about 1cm thick. Use to line the basin. Fill the pastry with the cold beef stew, fold the dough edges over the filling and brush with water. Roll out the remaining pastry to make the lid and place over the filling, pinching the pastry together to seal. Take a sheet of foil, fold a pleat down the centre, liberally butter the foil and place, butter-side down, on the pudding with the pleat in the middle. Tuck the foil in firmly around the rim. Make a wide, treble-thickness strap of foil (long enough to lift the pudding out with) and place in a large saucepan. Put the pudding on it and add enough boiling water to come half-way up the basin. Tightly cover the saucepan, set over a medium heat and boil for 2 hours. Replenish the water regularly. When you're ready to serve, lift out the pudding. Remove the foil and loosen the edges of the pastry with a knife before inverting on to a plate. Give a few sharp shakes and it should come out. Serve with stir-fried greens.