Steak & Kidney Pudding
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Steak & Kidney Pudding
  Steak    Pudding    Beef  
Last updated 6/12/2012 1:24:45 AM. Recipe ID 58439. Report a problem with this recipe.
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      Title: Steak & kidney pudding
 Categories: Beef
      Yield: 8 Servings
      1    Kidney, beef
      4 tb Shortening
      2    Onion; chopped
      2 lb Round steak; cubed
  1 1/2 tb Worcester sauce
    1/2 ts Salt
    1/2 ts Pepper
      2 tb Butter; softened
      2 tb Flour
      2 tb Parsley; minced
      1 ts Rosemary
      1 ts Or‚gano

      1 c  Flour; + 2 t
    1/4 ts Salt
    1/3 c  Shortening
      2 tb ;Water, cold
  Calories     per serving: 654 Fat grams per serving:
       36    Approx. Cook Time: 2:30
  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. Cove 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.
                                 --- Fannie Farmer Cookbook

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Recipe ID 58439 (Apr 03, 2005)

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