Description
Hearty slow cooker steak and mushroom pudding brings British comfort cuisine to your kitchen with rich, tender meat nestled in a delicate pastry embrace. Comforting flavors meld together, creating a soul-warming dish you’ll crave on chilly evenings.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Gently transfer the aromatic mushroom and onion filling into the pastry-lined basin, creating an even layer and leaving appropriate space for the pastry lid.
- 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.
- Wrap the entire pudding basin tightly with aluminum foil, creating a waterproof barrier to prevent moisture penetration during cooking.
- Place the wrapped pudding basin into the slow cooker, carefully adding hot water until it reaches approximately halfway up the basin’s exterior.
- 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.
- Once cooking is complete, carefully remove the basin from the slow cooker, let rest for 10 minutes, then gently unmold onto a serving plate.
- 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.
- Experiment with gluten-free flour blend if preparing for wheat-sensitive guests, ensuring smooth sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 56 hours
- Category: Lunch, 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