Steak & Kidney (& Oyster) Pudding
Steak & Kidney Pie
Steak & Kidney Pie
Steak & Kidney Pie
> My sisters elderly mother-in-law is from England and loves this. I
> would like to make it for her but cannot find a recipe. Hope someone
> can help. ThANKS
The first recipe is a pudding, not a pie but I'm including it because it's a
Joan Grigson recipe. Suet in N. America (Canada anyway) is processed quite
differently and may not give the same results. I usually use a commercial
puff or flaky pastry. Note the steak to kidney ratio varies from 1:1 to
6:1! Do throw in a few oysters.
Steak & Kidney (& Oyster) Pudding
----FILLING----
2 lb rump steak
1 lb veal or ox kidney
2 tablespoon seasoned flour
1 large onion; chopped
3 oz butter
10 fl oz beef stock; or
5 fl oz beef stock; and
5 fl oz red wine
8 oz mushrooms; sliced
1 bouquet garni
18-24 oysters; optional
----SUET CRUST----
10 oz self-raising flour
1 teaspoon (level) baking powder
1/4 teaspoon salt
1 freshly ground white pepper
4 oz chopped suet
cold water
Make the filling first. It will be combined with the crust after cooking
(and if you like you can refrigerate or freeze it until you feel like
making the pudding).
Cut the steak into neat 1" pieces. Slice the kidney. Discard all fat and
skin from both meats. Sprinkle them with seasoned flour. Using 2/3 of the
butter, cook the onion until lightly browned: remove it, then add the meat
and brown quickly in small batches. As each batch is browned, transfer it
to an ovenproof casserole. Pour the stock or stock-and-wine combination
into the frying pan and allow to boil hard for a few moments while you
scrape the pan to get all the nice browned bits into the sauce. Pour this
over the meat. Use the rest of the butter to fry the mushrooms.
Add them and the bouquet garni to the casserole. Cover and simmer in the
oven at 275-300F until steak and kidney are almost cooked, about 1 1/2
hours. Remove the casserole to a cool place for several hours, or
refrigerate overnight.
Before starting to make the pudding, check to see how watery the filling
is. If too watery, strain the liquid off and boil it down until it reaches
an appropriate thickness. (This is important if you're going to add
oysters, since they will be adding their own juice to the sauce.)
To make the crust: Mix all dry ingredients in a large bowl. Make sure the
suet is well distributed. Stir in cold water with a wooden spoon to make a
firm dough (use as little water as possible). Roll out on a floured surface
into a large circle. Cut away a quarter and put to one side to make a lid
with later.
Butter well a 3-pint pudding bowl. Drop the three-quarter circle of pastry
into it. Press it gently to fit the basin, with about an inch hanging over
the edge. Put in the filling. It should not come higher than an inch below
the edge of the bowl. Roll out the remaining pastry into a circle, which
will be the lid. Brush the pastry overhanging the bowl with water. Put the
lid in place, fold the overhanging pastry down over it, and pinch and press
well to make a firm seal. Cut aluminum foil to make a circle 2" larger all
around than the top of the bowl. Crimp it in place around the top of the
bowl so that it "balloons" up and leaves room to rise. Tie a string twice
around the rim of the bowl: make a handle of string over the top so that it
can be lifted in and out of the steamer.
When the water is boiling in the steamer, put the pudding in and leave for
1 1/2 to 2 hours. (Exact timing is not terribly important as long as the
meat is fully cooked.) Keep an eye on the steamer, adding boiling water
when necessary.
When cooked, remove the bowl from the pan and take off the foil cover,
cutting away the string. Tie a cloth napkin around the bowl and serve
immediately.
Contributor: ENGLISH FOOD, Jane Grigson
Yield: 4 servings
Steak & Kidney Pie
1 kidney, beef
4 tablespoon shortening
2 onion; chopped
2 lb round steak; cubed
1 1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon butter; softened
2 tablespoon flour
2 tablespoon parsley; minced
1 teaspoon rosemary
1 teaspoon oregano
-----PASTRY-----
1 cup flour; plus
2 teaspoon flour
1/4 teaspoon salt
1/3 cup shortening
2 tablespoon water; cold
Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube
the steak into 1" cubes. Melt the shortening 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. Cover and cook over a very low heat for
1 1/2 hours, or until the steak is tender.
Preheat the oven to 400 F.
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 shortening 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.
Contributor: Fannie Farmer Cookbook
Yield: 8 servings
Steak And Kidney Pie
1 pound beef kidney
1/2 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound stew beef
2 tablespoons vegetable oil
3 onions; chopped
3 cups sliced mushrooms
1 1/3 cups beef stock
1 teaspoon Worcestershire sauce
----No-Fail Pastry----
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening; cubed
1/4 cup butter; cubed
1 egg yolk
1 teaspoon white vinegar
ice water
1 tablespoon light cream
Cut kidney into bite-size pieces; trim off fat and connective tissues.
Cover kidney with salted water; refrigerate for 12 hours. Drain; pat dry.
In heavy plastic bag, shake together flour, thyme, salt and pepper. Add
kidney and shake to coat; transfer to plate. Repeat with beef; transfer to
separate plate. Reserve remaining flour mixture.
In Dutch oven, heat half of the oil over medium-high heat; brown kidney,
then beef, adding remaining oil as needed. Transfer to platter.
Add onions and mushrooms to pan; cook for 5 minutes or until softened.
Sprinkle with remaining flour mixture; cook, stirring, for 1 minute. Pour
in stock and Worcestershire, stirring to scrape up brown bits. Return
kidney and beef to pan; bring to boil. Reduce heat, cover and simmer for 1
hour. Uncover and simmer for 30 minutes longer or until sauce is thickened.
Let cool; remove any fat from surface.
No-Fail Pastry: In bowl, stir together flour and salt. With pastry blender
or 2 knives, cut in shortening and butter until crumbly. In glass measure,
mix together egg yolk and vinegar; beat in enough ice water to make 1/3
cup. Sprinkle over dry ingredients, tossing with fork until dough begins to
hold together. Gather into ball and press into disc; wrap and refrigerate
for at least 30 minutes or for up to 3 days.
Transfer beef and kidney mixture to shallow 10-cup casserole or gratin
dish.
On lightly floured surface, roll out pastry and place over filling; trim.
Re-roll pastry scraps; cut out mushrooms shapes. Brush pastry top with some
of the cream; press shapes onto pastry. Brush shapes with cream. Cut
decorative steam hole in centre.
Bake in 400 F oven for 30 minutes or until golden and filling is bubbly.
Contributor: Canadian Living - Winning Tastes of Beef
Yield: 6 servings
Steak And Kidney Pie
1 1/2 pounds lean braising steak; cubed
4 ounces ox kidney; chopped
1 ounce seasoned plain flour
1 tablespoon olive or sunflower oil
2 cloves garlic; crushed (optional)
1 large onion; chopped
4 ounces mushrooms; sliced
1 cups beef stock
1 bay leaf
sprig fresh thyme
1 tablespoon tomato puree
few drops Worcestershire sauce
5 ounces puff pastry; thawed if frozen
salt and pepper
beaten egg; to glaze
Place the flour in a polythene bag to make seasoning the meat easier. Toss the
steak and kidney in the seasoned flour. Heat the oil in a large pan, add the
garlic, if using, onion and mushrooms and cook gently for 4 - 5 minutes. Add
the steak and kidney and continue cooking for a further 5 minutes, stirring
occasionally. Gradually stir in the stock, bay leaf, thyme, tomato puree and
Worcestershire sauce. Cover and simmer for 1 hour or until tender. Place the
cooked meat mixture in a 4 cup pie dish, remove the bay leaf and set aside to
cool. Preheat the oven to 400:F. Roll out the pastry on a floured surface and
cut a round for the lid. Brush round the rim of the pie dish with water and line
with the pastry trimmings, pressing down gently. Brush the lining with water.
Lift the pastry lid on the rolling pin and place over the pie dish, pressing
down gently all around the rim of the dish. Trim off the surplus pastry and
flute the edges. Decorate with any trimmings if wished. Brush the pastry lid
with a little beaten egg and make a hole in the centre for the steam to escape.
Bake in the oven for 30 - 40 minutes, or until golden.
Per serving: 234 Calories (kcal); 15g Total Fat; (55% calories from fat);
4g Protein; 22g Carbohydrate; 0mg Cholesterol; 672mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Contributor: Sainsbury's
Yield: 4 servings
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