Recipe for Steak & Kidney Pudding: A Classic Comfort Food

Steak and kidney pudding is a hearty, traditional British dish that's perfect for a cozy night in. This rich and flavorful stew, encased in a comforting suet pastry crust, is surprisingly easy to make and delivers immense satisfaction. This guide will walk you through a delicious recipe, focusing on techniques to achieve the perfect texture and taste.

Understanding the Ingredients: Quality over Quantity

The key to a great steak and kidney pudding lies in the quality of your ingredients. Don't skimp on the good stuff!

• Steak: Use a good cut of beef, ideally stewing steak, which is tough enough to withstand long cooking times and become tender. About 450g (1lb) should suffice. Trim away any excess fat.
• Kidneys: Lamb kidneys are traditionally used, but beef kidneys also work well. About 225g (8oz) is a good amount. Ensure they are properly cleaned and prepared (see instructions below).
• Onions: Two large onions will provide enough sweetness and depth of flavour.
• Flour: Plain flour is essential for thickening the gravy.
• Stock: Beef stock forms the base of the rich gravy. Use a good quality stock for the best results.
• Suet: Beef suet is crucial for the pastry, providing a rich, melt-in-your-mouth texture. You can find it in most supermarkets. Alternatively, you can use a vegetarian alternative.
• Seasoning: Salt and pepper are essential, but don't be afraid to experiment with other herbs and spices like thyme or Worcestershire sauce.

Preparing the Kidneys: A Crucial Step

Properly preparing the kidneys is vital to avoid a strong, gamey flavor.

1. Remove the core: Cut the kidneys in half lengthwise and carefully remove the white core. This core is the source of much of the strong taste.
2. Wash thoroughly: Rinse the kidneys under cold water to remove any remaining impurities.
3. Slice: Cut the kidneys into bite-sized pieces.

The Recipe: Step-by-Step Guide to Steak & Kidney Pudding Perfection

This recipe yields approximately 6 servings.

Ingredients:

• 450g (1lb) stewing steak, cubed
• 225g (8oz) lamb or beef kidneys, prepared as above
• 2 large onions, chopped
• 4 tbsp plain flour
• 1 tbsp beef dripping or oil
• 1 pint beef stock
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 225g (8oz) beef suet, finely shredded (or vegetarian alternative)
• 150g (5oz) plain flour
• Pinch of salt

Instructions:

1. Sear the meat: Season the steak and kidneys generously with salt and pepper. Heat the beef dripping or oil in a large pan over high heat. Brown the steak and kidneys in batches, ensuring not to overcrowd the pan. Set aside.
2. Sauté the onions: Add the chopped onions to the pan and cook until softened.
3. Make the gravy: Stir in the flour and cook for a minute. Gradually whisk in the beef stock until smooth. Add the Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, or until slightly thickened.
4. Combine ingredients: Return the browned steak and kidneys to the pan. Season to taste.
5. Make the pastry: In a large bowl, rub the suet into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Gradually add enough cold water to form a soft dough.
6. Assemble the pudding: Pour the steak and kidney mixture into a 1.5-litre (2.5-pint) ovenproof pudding basin or deep dish. Roll out the pastry and use it to cover the basin completely, pressing the edges to seal. Make a small hole in the centre of the pastry to allow steam to escape.
7. Bake: Place the pudding basin in a larger roasting tin. Pour enough boiling water into the roasting tin to come halfway up the sides of the basin. Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 2-2.5 hours, or until the pastry is golden brown and the meat is tender.
8. Serve: Carefully remove the pudding from the oven and let it stand for 10 minutes before serving.

Serving Suggestions & Variations

Steak and kidney pudding is traditionally served with mashed potatoes or creamy mashed swede (rutabaga). A simple green vegetable, like peas or broccoli, also complements the rich flavours beautifully.

For variations, try adding other vegetables such as carrots or mushrooms to the stew. Experiment with different herbs and spices to create your own unique twist on this classic dish.

Remember to always prioritize fresh, high-quality ingredients for the best results. Enjoy your homemade Steak & Kidney Pudding!