Robert's RecipesBritish Recipes

Steamed Steak and Mushroom Pudding

Steamed Steak and Mushroom Pudding


Steamed puddings have all but disappeared in today's fast-paced world. This does take three hours to cook but the flavor is quite exceptional and unlike that achieved by any other method of cooking.

Steamed Steak and Mushroom Pudding Recipe

INGREDIENTS:

Pastry:

  • 2 cups (284 gm) all purpose flour
  • 3/4 tsp (4 ml) salt
  • 2/3 cup (160 gm) butter
  • cold water to mix

    • Filling:

  • 2 chopped onions
  • 500 grams best stewing steak
  • 6 large white button mushrooms, sliced
  • 3/4 cup (180 ml) beef stock
  • 1/2 tsp (3 ml) Worcestershire Sauce
  • 3 tbsp (45 ml) all purpose flour
  • fresh ground black pepper and salt to taste
    		•

    METHOD:

    Prepare the pastry by cutting the butter into the flour and salt mixture in a bowl until it resembles fine breadcrumbs.

    Using a fork add cold water gradually and combine to make a dough.

    Do not over-knead!

    Sprinkle dough with flour, wrap in waxed paper and refrigerate for 30 minutes.

    Sauté the onions in a little oil until tender, then combine with the beef and the mushrooms in a bowl along with the flour and dry seasonings.

    Line a pudding basin or bowl with the pastry and fill with the beef and onion mixture.

    Add the Worcestershire sauce and beef stock and top with a layer of pastry.

    Cover the top of the pudding with a round of waxed paper and then seal the top of the bowl with a layer of foil, tied in place with butcher's twine.

    The bowl is placed in enough water to come half way up the exterior in a large pan or Dutch oven.

    Boil for three hours, covered, being sure not to allow it to boil dry.

     

     


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