Old English Steak and Mushroom Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
|
This is a very impressive dish. This type of savory pudding has been lost in today’s fast pace world. This takes 3 hours to cook, but it’s so worth waiting for. Try this on Christmas Eve dinners, for the in-laws, or to impress that special someone. Ingredients:
1 lb chuck steak, diced |
2 1/2 cups assorted mushrooms (mix them up such as chanterelles, ceps, queen bolete, shaggy ink caps, horn of plenty, oyster, or fi) |
1 medium onion, chopped |
3 tablespoons all-purpose flour |
celery salt |
fresh ground black pepper |
3 dashes worcestershire sauce |
1/2 cup beef broth |
2 cups self rising flour |
1/2 teaspoon salt |
6 tablespoons cold butter, grated |
2/3 cup cold water |
Directions:
1. To make the pastry, sift the flour and salt into a large bowl, and stir in butter. Add all the water and stir with a fork to form loose dough. Turn out onto a floured surface and press together without over working.
2. Brush a 5-cup pudding mold with oil or butter. Roll out the dough with a dusting of flour to form a 10 inch circle. Cut out a quarter section and save for top, line the mold and set aside.
3. Mix beef, mushrooms, onion, flour, and seasoning in a large bowl, transfer to the pastry-lined bowl. Add the Worcestershire sauce and beef broth. Bring overlapping pastry edges towards the center; moisten with water and cover the top with the leftover pastry.
4. Place a circle of wax paper on top of pastry, then cover the whole bowl with foil.
5. Boil 2 inches of water in a saucepan large enough to hold the bowl and cover with the lid. After water boils, lower the mold into the pan and cover. Steam for 2-1/2 hours, making sure the water doesn't boil out-add more if needed.
6. When ready to serve, unmold onto a plate and serve with steamed baby carrots and boiled red potatoes.
|
|