Heritage Beef and Woodland Mushroom Steamed Pudding
Discover the timeless elegance of a traditional Old English steamed pudding, filled with tender beef and a rich array of woodland mushrooms. This dish takes you on a culinary journey back to a simpler, more indulgent era. It's ideal for staging a memorable holiday feast, impressing your guests during cozy family gatherings, or creating an intimate dinner for two. Although the preparation is lengthy, each tender, flavor-infused bite promises to make it an unforgettable dining experience.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Chuck steak
1 lb (diced)
Assorted mushrooms
2 1/2 cups (mixed varieties such as chanterelles, boletes, oyster)
Onion
1 medium (chopped)
All-purpose flour
3 tablespoons (none)
Celery salt
to taste (none)
Fresh ground black pepper
to taste (none)
Worcestershire sauce
3 dashes (none)
Beef broth
1/2 cup (none)
Self-rising flour
2 cups (none)
Salt
1/2 teaspoon (none)
Cold butter
6 tablespoons (grated)
Cold water
2/3 cup (none)
Instructions
1
1. Prepare the Suet Pastry: Start by sifting the self-rising flour and salt into a detailed, large bowl. Incorporate the grated cold butter and mix carefully until the mixture resembles fine breadcrumbs. Gradually add the cold water while stirring with a fork until the dough comes together loosely.
2
2. Shape the Pastry: On a lightly floured surface, gather the dough and gently press together with your hands, avoiding over-kneading. Roll out the pastry to a 10-inch circle, keeping it even-sized. Set aside a quarter portion of the rolled pastry for the top and line a 5-cup pudding basin with the remainder. Brush the basin lightly with oil or softened butter for easy removal.
3
3. Assemble the Filling: In a large mixing bowl, combine the diced chuck steak, mixed mushrooms, and chopped onion. Sprinkle the all-purpose flour evenly over the mixture, adding a generous dash of celery salt, freshly cracked black pepper, and the Worcestershire sauce to taste. Pour in the beef broth, ensuring an even distribution of flavors.
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4. Fill the Pudding: Carefully transfer the seasoned beef and mushroom mixture into the pastry-lined mold, ensuring an even spread. Gently moisten the pastry edge with cold water, and take the reserved pastry section to cover the filling, sealing it securely.
5
5. Prepare for Steaming: Place a protective circle of wax paper over the pastry lid before tightly covering the entire basin with aluminum foil, ensuring it stays waterproof.
6
6. Steam the Pudding: Boil water in a large saucepan to about 2 inches and fit with a trivet if available. Submerge the pudding mold carefully into the saucepan, affixing the lid securely. Maintain a gentle boil, steaming the pudding for 2 and a half hours, monitoring to maintain water levels and top up as necessary.
7
7. Serve with Elegance: Once the steaming is complete, lift the pudding from the basin, remove the wax paper and foil, then invert gracefully onto a warm serving plate. Pair it attractively with accompaniments like gently steamed baby carrots and boiled red potatoes, adding to the rustic charm and warmth of this indulgent meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heritage Beef and Woodland Mushroom Steamed Pudding?
It is a traditional Old English savory pudding made with tender beef and woodland mushrooms encased in a suet-style pastry.
What cut of meat should I use for this recipe?
The recipe calls for one pound of diced chuck steak.
Which types of mushrooms are recommended?
A mix of woodland varieties such as chanterelles, boletes, and oyster mushrooms are suggested.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What ingredients are needed for the pastry?
The pastry requires self-rising flour, salt, grated cold butter, and cold water.
Why do I need to grate the butter?
Grating the cold butter allows it to be incorporated more easily into the flour to achieve a fine breadcrumb texture.
How do I roll out the pastry?
Roll the pastry on a lightly floured surface until it forms a 10-inch circle.
What size pudding basin is required?
You will need a 5-cup pudding basin for this recipe.
How much of the pastry should be reserved for the lid?
You should set aside one quarter of the rolled pastry to use as the top cover.
How should I prepare the pudding basin before filling?
Brush the basin lightly with oil or softened butter to ensure easy removal after steaming.
What seasonings are used in the beef filling?
The filling is seasoned with celery salt, freshly cracked black pepper, and Worcestershire sauce.
Is flour added to the beef and mushroom mixture?
Yes, 3 tablespoons of all-purpose flour are sprinkled over the beef and mushrooms to help thicken the sauce.
How much liquid is added to the filling?
The recipe uses 1/2 cup of beef broth to provide moisture and flavor to the filling.
How do you seal the pastry lid?
Moisten the pastry edge with cold water before placing the lid on top and sealing it securely.
What covers the pudding during steaming?
A circle of wax paper is placed over the pastry lid, followed by a tight layer of aluminum foil.
How long should the pudding be steamed?
The pudding needs to be steamed for 2 and a half hours.
How much water is needed in the steaming pot?
Boil about 2 inches of water in a large saucepan for the steaming process.
What should I do if the water level drops while steaming?
Monitor the saucepan regularly and top up the boiling water as necessary to maintain the level.
How should the pudding be served?
Invert the pudding gracefully onto a warm serving plate once the steaming is complete.
What side dishes pair well with this steamed pudding?
Gently steamed baby carrots and boiled red potatoes are recommended accompaniments.
Can I use any type of onion?
The recipe suggests one medium chopped onion; typically a yellow or white onion works best.
Is this dish suitable for holidays?
Yes, it is described as ideal for a memorable holiday feast or cozy family gatherings.
Is the preparation difficult?
While the preparation is lengthy, the steps are straightforward and lead to an unforgettable meal.
What makes the pastry a 'suet' style without actual suet?
The combination of self-rising flour and cold butter provides a similar light, fluffy texture found in traditional suet puddings.
Do I need a trivet for steaming?
Yes, using a trivet in the saucepan is recommended if you have one available to keep the mold off the bottom.
Should the beef be pre-cooked?
No, the diced chuck steak is placed into the pastry raw and cooks through during the 2.5-hour steaming time.
Is the pudding waterproof during cooking?
Yes, covering the basin tightly with aluminum foil ensures that it stays waterproof while submerged in steam.
How many ingredients are in this recipe?
There are a total of 12 ingredients used to make this dish.
Can I use water instead of beef broth?
Beef broth is recommended for a rich flavor, but water could be used in a pinch, though the taste may be less intense.
What is the overall texture of the dish?
The dish features a soft, flavor-infused pastry crust with a moist, tender beef and mushroom interior.