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03 January 2013,01:21 by
D.Sumithra

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RUTH PINCH'S BEEFSTEAK PUDDING

End up cravings for perfect dish! With ruth pinch’s beef, you can easily get the best menu you always longing to have. This dish is mixed with fresh parsley, lemon juice, meat and perfect match to your daily menu along with your family and friends.
Serves :
6

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Line a large 1.3kg pudding basin with buttered greaseproof paper and then the suet pastry , leave a piece for the lid.
  • Fill a steamer with water, or half-fill a large saucepan to hold the pudding basin.
  • Heat the dripping in a large saucepan and fry the steak for 5 minutes.
  • Add the onion and cook for a further 3 minutes.
  • Sprinkle with the flour, cook for 3 minutes, add the beef stock, seasoning and parsley and simmer for atleast 1 hour.
  • Remove from the heat, add the lemon juice and oysters, stir and fill the lined basin with the meat, oysters and stock.
  • Roll out the remaining suet lid and cover the pudding filling, press and secure the edges with a little water.
  • Cover the pudding with a double piece of greaseproof paper, tied down with string, leaving room for the pastry to expand.
  • Place in the steamer or saucepan of boiling water with a tightly closed lid and steam for 3 hours, taking great care to keep topping with boiling water.
  • Let the pudding stand for 10-15 minutes before serving. Pour any left-over beef stock into a sauceboat and serve with the pudding.

INGREDIENTS

  • A little butter
  • 1 quantity Suet Pastry
  • 25 grams of beef dripping
  • 675 grams rump steak, cut into chunks
  • 1 large onion, peeled and finely chopped
  • 25 grams  plain flour
  • 450 ml Basic Beef Stock salt and freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • 12 oysters and their juice or 1 small tin smoked oysters

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