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31 December 2012,09:36 by
J.Sujatha

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TRADITIONAL STEAK & KIDNEY PUDDING OR PIE

Traditional steak and kidney pudding or pie is perfectly suited to all. This menu includes rump steak, butter, basic beef stock and other tasty ingredients. The preparation procedure of this dish is extremely simple and thus promotes healthy food practices.
Serves :
6

Preparation Time :
1 hour 30 minutes

Cooking Time :
3 hours

Preparation Method :

  • Trim the gristle and remove fat off the steak and cut into 2.5cm cubes.
  • Remove the fat and skin from the kidneys, core them and dice quite small.
  • Toss the steak and kidney into the seasoned flour with a hint of curry powder.
  • Melt the butter in a large frying pan and quickly seal the meat all over.
  • Add the chopped onion and cook for 5 minutes.
  • Add the beef stock, season and simmer for a further 45 minutes.
  • While the beef is simmering, line a large well-greased pudding basin with the suet pastry, leaving enough pastry to make a lid.
  • Put the steak and kidney into the basin and top with a pastry lid, damping the edges with water to make it stick.
  • Make a small hole in the centre of the lid and pour in just enough stock to keep the meat moist.
  • For suet pastry, cover the basin with buttered tin foil or greaseproof paper.
  • Stand the basin in a large saucepan with enough water to come halfway up the sides of the basin.
  • Bring the water to the boil and steam for 2 hours, making sure you top up the water as necessary.
  • If using puff pastry, just make a lid. preheat the oven to Gas Mark 7/220°C/425°F and
  • Bake in the centre of the oven for 35 - 40 minutes until golden brown.

INGREDIENTS

  • 560 grams rump steak
  • 175 grams lamb's kidneys
  • 25 grams seasoned flour with a generous pinch of curry powder
  • 25 grams butter
  • 1 large onion, peeled and chopped
  • 275 ml Basic Beef Stock
  • Salt and freshly ground black pepper (to taste)
  • About 350 grams Suet Pastry or Puff Pastry
  • 1 quantity 'Real' Gravy

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