Review/Rate this Recipe Save to MyRecipes Rating:

Title: Steak & Kidney Pudding
Yield: 8 Servings

Ingredients

      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
 
  -----------------------------PASTRY-----------------------------------
      1 c  flour; + 2 t
    1/4 ts salt
    1/3 c  shortening
      2 tb ; water, cold

Instructions

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

Reviews