Description
Hearty British comfort classic Steak and Kidney Pudding delivers rich, savory flavors wrapped in a golden, suet-based pastry. Meat lovers relish tender beef and lamb kidney simmered in deep gravy, creating a traditional dish that warms hearts and satisfies hungry souls.
Ingredients
Scale
Meat:
- 1.14 pounds (570 grams) stew beef
- 0.25 cup (52 grams) beef kidney
Herbs and Seasonings:
- 0.25 teaspoon fresh rosemary, chopped
- 0.25 teaspoon fresh thyme
- 1 teaspoon English mustard powder
- 1.5 teaspoon salt
- Ground black pepper to taste
Cooking and Other Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 large carrot, finely chopped
- 1 garlic clove, peeled and finely chopped (optional)
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 tablespoon flour
- 0.33 cup (88 milliliters) Guinness
- 0.5 cup (118 milliliters) beef stock
- 2.33 cups (300 grams) all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup + 2 tablespoons (150 grams) beef suet
- Butter for greasing bowl
Instructions
- Prepare a spacious steamer or large pot with water, ensuring it can accommodate the pudding basin comfortably.
- Sear the beef and kidney in a hot skillet with oil until golden brown, developing rich caramelized surfaces. Remove and set aside.
- In the same skillet, gently sauté onions, carrots, and garlic until translucent and fragrant. Incorporate tomato paste, creating a deep, robust base.
- Sprinkle flour over the vegetable mixture, stirring to create a roux. Deglaze with Guinness and beef stock, blending thoroughly.
- Add Worcestershire sauce, mustard, and selected herbs. Return meat to the pan, allowing ingredients to meld together during a 40-minute gentle simmer.
- Completely cool the meat mixture to prevent pastry sogginess, transferring to a separate container if needed.
- Craft the suet pastry by combining ingredients into a cohesive, pliable dough with a smooth texture.
- Generously butter a pudding basin, then carefully line it with the prepared pastry, ensuring complete coverage.
- Ladle the cooled meat mixture into the pastry-lined basin, leaving slight space at the top for expansion.
- Create a pastry lid, sealing edges meticulously to prevent leakage during steaming.
- Wrap the entire basin in parchment paper and aluminum foil, securing tightly with kitchen twine.
- Steam the pudding for 2 hours, maintaining consistent water levels in the pot.
- Once cooking completes, allow the pudding to rest for 10 minutes before carefully inverting onto a serving plate.
- Serve immediately, accompanied by seasonal vegetables or traditional sides.
Notes
- Steam the pudding precisely for 2 hours to ensure the meat becomes tender and the pastry cooks evenly without becoming soggy.
- Browning the meat first develops deep, rich flavors through caramelization, creating a more complex taste profile for the dish.
- Consider substituting kidney with mushrooms for a vegetarian version or for those who find organ meats challenging to enjoy.
- Select a high-quality, fatty cut of beef like chuck or braising steak to guarantee maximum moisture and tenderness during the long cooking process.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Lunch, Dinner
- Method: Steaming
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 565 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg