Steak & Kidney Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Kidney, beef
4 tbsp: Shortening,
2: Onion, chopped
2 lbs: Round steak, cubed
1 1/2 tbsp: Worcester sauce,
1/2 tsp: Salt,
1/2 tsp: Pepper,
2 tbsp: Butter, softened
2 tbsp: Flour,
2 tbsp: Parsley, minced
1 tsp: Rosemary,
1 tsp: Or gano,
PASTRY
1 cup: Flour, + 2 t
1/4 tsp: Salt,
1/3 cup: Shortening,
2 tbsp: , Water, cold
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Beef