Ingredients with Measurements:
- 1 lb beef steak, cut into small cubes
- 1/2 lb beef kidney, trimmed and cut into small cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 tbsp butter
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 1 1/2 cups self-raising flour
- 3/4 cup shredded suet
- 1/2 tsp salt
- 1/2 cup cold water
Special equipment needed:
- 2-quart pudding basin
- Parchment paper
- Aluminum foil
- String
Step-by-step instructions:
1. In a large skillet, melt butter over medium heat. Add onions and garlic and sauté until softened.
2. Add beef and kidney cubes to the skillet and cook until browned on all sides.
3. Sprinkle flour over the meat and stir to coat. Cook for 2 minutes.
4. Pour in beef broth, red wine, and Worcestershire sauce. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Season with salt and pepper to taste.
6. In a separate bowl, mix together self-raising flour, shredded suet, and salt. Gradually add cold water and mix until a dough forms.
7. Roll out the dough on a floured surface to about 1/4 inch thickness.
8. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin and line the bottom with the parchment paper.
9. Place a layer of the dough on the bottom of the basin, pressing it up the sides.
10. Add the meat mixture to the basin.
11. Cover the meat with another layer of dough, pressing the edges to seal.
12. Cover the basin with a circle of parchment paper and a layer of aluminum foil. Tie string around the rim to secure.
13. Place the basin in a large pot and fill with enough water to come halfway up the sides of the basin.
14. Bring the water to a boil, then reduce heat to low and simmer for 3 hours.
15. Remove the basin from the pot and let cool for 10 minutes.
16. Remove the parchment paper and foil from the top of the pudding.
17. Place a plate on top of the basin and flip it over to release the pudding.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Simmer at low heat for 3 hours.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 580
Fat: 30g
Carbohydrates: 43g
Protein: 32g
Sodium: 660mg
Sugar: 2g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Self-raising flour can be substituted with all-purpose flour and baking powder.
- Suet can be substituted with butter or vegetable shortening.
Variations:
- Add diced carrots and celery to the meat mixture for added flavor and nutrition.
- Use lamb instead of beef for a different flavor profile.
- Add mushrooms to the meat mixture for a richer taste.
Tips and tricks:
- Make sure to seal the edges of the dough well to prevent the filling from leaking out.
- Use a sharp knife to cut the dough to prevent tearing.
- Serve with mashed potatoes and gravy for a complete meal.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave or oven until heated through.
Presentation ideas:
Serve the pudding on a large platter with a sprig of fresh herbs for garnish.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with mashed potatoes and gravy, roasted vegetables, or a side salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the dough is too dry, add more water. If it is too wet, add more flour.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Steak and kidney suet pudding is a traditional British dish that dates back to the 17th century.
Flavor profiles:
This dish has a rich and savory flavor with a tender and flaky crust.
Serving suggestions:
Serve hot with a side of mashed potatoes and gravy.
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Region: British