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    Steak and Mushroom Pudding

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    Steak and Mushroom Pudding

    The filling should be made in advance as it must be added cold to the pastry.

    • Preparation time: 135 minutes
    • Cooking time: 120 minutes
    • Total time: 4 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • Steak filling
    • 5 tbsp sunflower oil
    • 500g braising steak, trimmed of fat and cut into 2.5cm dice
    • 3 tbsp seasoned plain flour
    • 1 medium onion, sliced
    • 2 sticks celery, finely sliced
    • 2 carrots, sliced
    • 100g crimini mushrooms
    • 200ml dry white wine
    • 200ml water
    • 1 bay leaf, plus a few parsley and thyme sprigs, tied together
    • 15g butter
    • 125g chanterelles or other wild mushrooms
    • 1 tsp lemon juice
    • Suet pastry
    • 340g self-raising flour
    • ¾ tsp baking powder
    • ¾ tsp salt
    • 75g cold butter, diced, plus extra for greasing
    • 125g shredded beef suet
    • About 135ml cold water

    Method

    1. 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.
    2. 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.
    3. Just before the meat is ready, melt the butter in a small frying pan.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

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