The Heartiest Slow Cooker Steak And Mushroom Pudding Recipe

Slow cookers bring magic to hearty british pudding preparations with unexpected tenderness and deep, rich flavors.

Culinary traditions merge beautifully in this comforting dish that transforms simple ingredients into something extraordinary.

Tender meat becomes incredibly succulent when nestled among earthy mushrooms and delicate pastry.

Robust beef cuts work perfectly for this classic recipe, promising a meal that satisfies intense hunger.

Weekend cooking feels effortless when you rely on gentle, slow-simmering techniques that develop complex tastes.

Lancashire and yorkshire cooking traditions inspire this remarkable pudding that brings warmth to any dining table.

Dive into a cooking adventure that promises pure, rustic deliciousness waiting to surprise you.

Why People Love Slow Cooker Steak And Mushroom Pudding

• Simplify Cooking: Transform complex steak and mushroom pudding into a hands-off slow cooker that requires minimal active preparation.
• Comfort Food Champion: Enjoy a rich, hearty dish packed with savory flavors that delivers ultimate satisfaction and warmth for family meals.
• Stress-Free Entertaining: Impress guests with a traditional British-style pudding without spending hours in the kitchen, making it perfect for weekend gatherings or special occasions.
• Ingredient Flexibility: Customize the recipe by adjusting meat cuts, mushroom varieties, or seasoning to match personal taste preferences and pantry availability.

Ingredients for Slow Cooker Steak And Mushroom Pudding

• Steak: A tender cut of beef that provides rich, meaty flavor to the pudding.
• Mushrooms: Earthy fungi that add depth and umami to the filling.

• Onions: Sweet and savory base that builds foundational flavor.
• Sugar: Helps caramelize onions and balance the dish's savory profile.
• Flour: Thickens the sauce and creates a smooth texture.
• Mustard: Adds a sour and sharp accent to the filling.
• Worcestershire Sauce: Provides complex, savory undertones to the dish.

• Suet: Traditional fat used in British pudding pastry for a rich, tender crust.
• Butter or Oil: Used for sautéing onions and adding moisture to the dish.
• Stock: Creates a flavorful liquid base for the pudding filling.
• Foil: Used to cover and protect the pudding during slow cooking.
• Water: Helps create a gentle, moist cooking environment in the slow cooker.

Step-by-Step Slow Cooker Steak And Mushroom Pudding

Step 1: Sauté Aromatic Vegetables

Heat butter or oil in a skillet and gently cook chopped onions until they become translucent and soft. Sprinkle a touch of sugar to enhance their natural sweetness, then add sliced mushrooms and continue cooking until they release their moisture and become golden brown.

Step 2: Create Flavor-Packed Sauce

Dust the sautéed vegetables with flour to create a roux. Gradually pour in rich beef stock, then whisk in sour Dijon mustard and savory Worcestershire sauce. Stir until the sauce thickens and develops a smooth, glossy consistency.

Step 3: Prepare Tender Suet Pastry

Mix suet, flour, salt, and water to create a pliable pastry dough. Generously grease a pudding basin, then carefully line the interior with the pastry, ensuring complete coverage of the bottom and sides.

Step 4: Assemble Pudding Layers

Transfer the flavorful mushroom and onion mixture into the pastry-lined basin. Roll out remaining pastry to create a perfect lid, then place it on top of the filling. Crimp and seal the edges to prevent any leakage during cooking.

Step 5: Slow Cook to Perfection

Cover the pudding basin tightly with aluminum foil. Place the basin inside the slow cooker and add water until it reaches approximately halfway up the sides of the basin. This water bath ensures gentle, even cooking.

Step 6: Finish and Serve

Cook the pudding on high setting for 4-6 hours until the pastry is golden and the filling is bubbling hot. Allow the pudding to rest for a few minutes after cooking. Carefully unmold onto a serving plate and present this comforting classic immediately while piping hot.

Tips to Get the Most Out of This Slow Cooker Pudding

• Sauté Onions Carefully: Cook slowly in butter or oil until golden and translucent for deeper flavor development.
• Balance Mushroom Moisture: Pat mushrooms dry before cooking to prevent excess liquid and ensure proper caramelization.
• Create Tight Pastry Seal: Crimp edges firmly to prevent filling from leaking during slow cooking process.
• Manage Liquid Levels: Use precise amount of stock to maintain perfect sauce consistency without making pastry soggy.
• Check Cooking Doneness: Verify pudding is fully cooked by inserting skewer – it should come out clean with no raw dough residue.

Tasty Twists for Slow Cooker Steak And Mushroom Pudding

• Vegetarian Mushroom Pudding: Replace steak with hearty lentils or jackfruit, keeping the rich mushroom base for a plant-based version.
• Gluten-Free Adaptation: Use gluten-free flour and alternative pastry mix with rice flour or almond flour for the pudding crust.
• Low-Carb Mushroom Pudding: Swap traditional suet pastry with cauliflower-based crust and use xanthan gum as binding agent.
• Dairy-Free Option: Substitute butter with olive oil or coconut oil, and use vegetable stock instead of traditional beef stock.

What to Serve with Slow Cooker Steak And Mushroom Pudding

• Elevate Savory Sips: Bold Red Wine Pairing
• Uncork a robust Cabernet Sauvignon or Syrah to complement the rich, meaty steak and earthy mushroom flavors. These full-bodied wines cut through the pudding's richness and enhance its deep, umami undertones.
• Match Hearty Side Salad: Fresh Contrast
• Prepare a crisp green salad with peppery arugula, sour goat cheese, and a light vinaigrette. The bright, acidic elements will balance the heavy, dense pudding and cleanse the palate between bites.
• Create Rustic Bread Companion: Textural Harmony
• Serve alongside crusty sourdough or a hearty whole wheat bread to soak up the savory sauce.

Keeping Slow Cooker Steak And Mushroom Pudding Fresh

• Store leftovers in an airtight container for up to 3 days. Cool completely before sealing to prevent moisture buildup.
• Wrap tightly in freezer-safe wrap or container. Keeps well for 2-3 months. Separate pastry and filling if possible to maintain texture.
• Place portion on microwave-safe plate. Cover with damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warm.
• Preheat oven to 350°F. Transfer to oven-safe dish, cover with foil to retain moisture. Warm for 15-20 minutes, checking periodically to avoid overcooking.

Questions About Slow Cooker Steak And Mushroom Pudding

• What ingredients make the suet pastry special?

Suet, a traditional British fat from beef or lamb kidney, creates a rich, dense pastry that holds its shape perfectly when steamed, giving the pudding a unique texture and flavor.

• Can I use a different type of meat instead of steak?

Beef chuck, short ribs, or lamb shoulder work wonderfully as alternative meats, providing similar rich flavors and tender results in the slow cooker pudding.

• Why use a pudding basin for this recipe?

A pudding basin ensures even steaming, helps the pastry maintain its shape, and creates a classic British-style pudding with a consistent, moist texture throughout the dish.

Slow Cooker Steak and Mushroom Pudding Recipe

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4.6 from 20 reviews

• Total Time: 56 hours 20 minutes
• Yield: 4 1x

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Description

Slow cooker steak and mushroom pudding brings British tradition to your table. Long cooking creates tender meat and a deep, savory filling wrapped in suet pastry.

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Ingredients

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Meat:

• 700 grams (24.7 ounces) rump steak, sliced

Vegetables and Aromatics:

• 2 onions
• 100 grams (3.5 ounces) mushrooms
• 1 tablespoon Dijon mustard
• 2 teaspoons caster sugar

Pantry and Seasoning Ingredients:

• 300 grams (10.6 ounces) self-raising flour
• 1 tablespoon self-raising flour
• 150 grams (5.3 ounces) suet
• 25 grams (0.9 ounces) butter
• 1 tablespoon oil
• 150 milliliters (5.1 fluid ounces) beef stock
• 1 tablespoon Worcestershire sauce
• 200 milliliters (6.8 fluid ounces) water
• 12 teaspoons salt
• Salt and pepper to taste

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Instructions

1. Caramelize onions in a skillet with butter until translucent and golden, then incorporate sugar and sliced mushrooms, sautéing until they release their moisture and develop rich flavor.
2. Sprinkle flour over the vegetable mixture, stirring to coat evenly, then gradually pour in beef stock, blending in Dijon mustard and Worcestershire sauce to create a deeply savory sauce.
3. Prepare suet pastry dough by mixing ingredients until a cohesive, pliable texture forms, then carefully line a buttered pudding basin, ensuring complete and smooth coverage.
4. Spoon the mushroom and onion filling into the lined basin, leaving a little space at the top for the lid.
5. Roll out remaining pastry dough to create a matching lid, carefully positioning it over the filling and crimping edges to create a tight, secure seal.
6. Wrap the entire pudding basin tightly with aluminum foil, creating a waterproof barrier to prevent moisture penetration during cooking.
7. Place the wrapped pudding basin into the slow cooker, carefully adding hot water until it reaches approximately halfway up the basin’s exterior.
8. Set slow cooker to high temperature and cook for 5-6 hours, allowing the pudding to develop deep, concentrated flavors and achieve a tender, succulent consistency.
9. Once done, let the pudding rest for 10 minutes before turning it out onto a serving plate.
10. Slice and serve immediately, accompanying with additional warm sauce or seasonal vegetables for a comforting, traditional meal.

Notes

• Swap butter for olive oil to make the dish lighter and heart-healthier.
• Choose lean beef cuts like sirloin or top round to reduce overall fat content.
• Add fresh thyme or rosemary during onion cooking for deeper, more complex flavor profile.

• Prep Time: 20 minutes
• Cook Time: 56 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 625 kcal
• Sugar: 3 g
• Sodium: 1200 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 55 g
• Cholesterol: 90 mg