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Best Steak And Kidney Pudding

 

Steak And Kidney Pudding recipe
8

Yield

12

servings

Prep

30

min

Cook

2

hrs

Ready

hrs

 

Ingredients

1 beef kidneys
*
4 tablespoons butter
2 onions
chopped
*
2 pounds beef, round steak
cubed
1 ½ tablespoons worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter
softened
2 tablespoons all-purpose flour
2 tablespoons parsley leaves
minced
1 teaspoon rosemary leaves
1 teaspoon oregano
Pastry
1 cup all-purpose flour
¼ teaspoon salt
cup butter
2 tablespoons water
cold

Directions

Wash the kidney, remove membranes and fat, and cut kidney in 1 inch cubes.

Cube the steak into 1 inch cubes. Melt the butter in a heavy pot.

Add the onions and cook, stirring often, until well browned. Add the steak and kidneys.

When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper.

Cove and cook over a very low heat for 1½ hours, or until the steak is tender.

Preheat the oven to 400℉ (200℃).

Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it.

Put meat and sauce into a deep pie plate and sprinkle with parsley.

If you wish to use a pastry topping, roll out the dough and cover the pie plate.

Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.

Pastry:

Mix the flour and salt. Cut in the butter with a pastry blender.

Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces.

Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 30154% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 274mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 46g
Vitamin A 8% Vitamin C 4%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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