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What To Serve With Steak And Kidney Pudding

Steak & Kidney Pudding

Traditional Steak and Kidney Pudding | British Classic Food
This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens

Provided by Good Food team

2½ tbsp dripping or vegetable oil
2 onions, halved and sliced
1 large carrot, diced
400g diced lean stewing steak
2 kidneys , halved, cored and cut into chunks
200ml stout
mashed potato and greens, to serve
300g plain flour
chopped parsley


Nutrition Facts : Calories 904 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.6 milligram of sodium

How Do You Make A Ready Made Steak And Kidney Pudding

  • Make sure you have boiled 25mm of water in a saucepan.
  • A steamer is required to steam the pudding for 40 minutes after removal of its packaging and placing it in its foil tray in the saucepan. Cover the pudding.
  • serve pudding slowly do not serve it on the hot side. Make sure that you do not serve the pudding on the unhot side.
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  • In addition, there is brown sugar, citrus salmon, and tequila.
  • Those green beans with garlic flavor.
  • The first can be baked in some rice dough .
  • These fries come in a variety of flavors, from unsweetened cream to sweet potato.
  • Salad made with tomato and avocados.
  • Potatoes roasted in the oven.
  • You can also try ed Caesar Salad.
  • A roasted squash and sprouts salad.
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    How Does Gordon Ramsay Make Steak Pie

    Instructions Add flour to a medium-sized bowl. Add salt, pepper and rub this mixture over the slices of beef. Pan-fry the beef until its golden brown. Pour tomato puree into this pan and cook it for 1 minute, stirring continuously. Add this meat to a pie dish. Roll the pastry and cover the pie with the pastry.

    What Sides Go Well With Shrimp And Steak

    f Dinners Like Mother Used To Make Steak and Kidney ...
  • Coriander, stone fruit, and asparagus are used in this burrata salad
  • A roasted Mediterranean vegetable. A Mediterranean vegetable
  • Rice with ginger Jasmine
  • The Pataratas Bravas with Saffron Aioli are a delicious combination.
  • A Steamed Eggplant is Seasoned well.
  • Creamy garlic-flavored skillets on pan-roasted broccoli with the added benefit of broccolisprouts.
  • A cast-iron bread made with corn.
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    What Is The Texture Of A Steak And Kidney Pudding Supposed To Be

    I asked Paul this question quite pointedly because I assumed everyone would like the flaky, crispy crust of a perfect pie. I couldnt imagine how steaming would achieve this.

    Paul said quite emphatically that a steak and kidney pudding crust is NOT meant to replicate a pie crust. It is meant to be, in his words, stodgy. The perfect texture is soft it should melt in your mouth rather than crunch.

    The mixture inside is like a delicious very thick stew its really quite spectacular, in my opinion.

    Steak And Kidney Pudding Pie

    What: Diced steak, onion, and kidneygenerally lamb or pig kidneysin gravy is among the most common of fillings in Britain for meat pies and savory puddings, the latter of which are wrapped in suet pastry and steamed. In fact, its considered one of Britains national dishes, although its been around for only about 200 years . Filling, hearty, and deeply flavorfulto really dig this, you should probably enjoy the distinctive earthy tang of kidneysits carnivorous comfort food in a neat little package.

    Where: Not only does it rank in the top tier of Londons traditional British eateries, but Rules also happens to be the citys oldest restaurant, established in Covent Garden in 1798. With a focus on old-school cookery, game, puddings, and pies, its no wonder it feels like a mix of lived-in hunting lodge and gilded dining hall, all antique mirrors, portraits, chandeliers, and mounted deer heads. Its the kind of upscale touristy place that locals love, both for its clubby upstairs bar and high-quality traditional food.

    When: Mon-Sat, noon-11:30pm Sun, noon-10:30pm

    Order: We went for the steak and kidney pudding , served atop a bed of cooked greens with gravy on the side . Slicing the pudding open revealed a mess of tender steak and dark kidney, cut into chunks. Its quite the mountain of meat. Also nice here are the old-school potted shrimps and trifle, among many other traditional dishes.

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    How Do You Make A Steak Pudding

  • Put 1-25% of water in a saucepan for 15 minutes until all liquid is diluted.
  • Place all of the puddings and foil trays on a cutting board, then cover the saucepan. Steam the pudding for a period of 40 minutes.
  • Pour pudding into a 5-quart skillet, and make sure no clumps remain in the bottom of the pan.
  • Why Is Steak And Kidney Pudding Called Pudding

    Steak And Kidney Pudding

    Since the 1840s, steak and kidney pudding has become a staple of British food. Originally written in the 1860s, steak and kidney pudding was the product of the American revolution. You can also call it Kate and Sydney mud. Various slang names refer to it in this way. In many ways, this dish is similar to steak and kidney pie.

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    My Biggest Tip For Working With Raw Kidney:

    DO wear gloves when chopping the kidney. The kidney does carry quite a strong ammonia scent. Once on my hands, 3 washings didnt get it off. Eventually I went and did the yard/garden work that I had to do anyhow. The good earth did its job and washed my hands mostly clean of the smell. A post-gardening shower got rid of the last remnants. However, having that scent on my hands for so long made me particularly sensitive to the same flavor in the final puddigs.

    What Is Suet Pastry

    In British bakeries and restaurants, tart pastry can usually be found for steamed and boiled sweet and savory puddings, rolypoly puddings, dumplings, etc. A good old-fashioned pastry. Suitable for comfort food in the winter and spring, it contains large amounts of calories. Additionally, it will fill a meals void of nutrition when you need to replenish lost calories after youve dug through the garden all day.

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    Why Is It Called Steak And Kidney Pudding

    Lets back up. Anytime I have a guest from the UK on the podcast, I ask them the same thing: What is a pudding?

    Basically, Ive narrowed the answers down to 3 general responses:1) A pudding is the British equivalent to the American word dessert.2) A pudding is anything steamed, dessert or otherwise.3) Everyone throws Yorkshire puddings out of the conversation because every guest agrees Yorkshire puddings they dont fit into any pudding category.

    So! Its called a steak and kidney pudding because its steak and kidney in a thick gravy, encased in a thick suet crust, then steamed rather than baked.

    A steak and kidney pie would be the same filling, same crust, but baked.

    How Long Do You Steam A Steak And Kidney Pudding


    If youre making one large pudding, most recipes say 3 hours.

    I chose to make individual steak and kidney puddings because

    a) Theyre cuter and more photogenic.

    b) They seemed more appetizing that way. As Ive mentioned, my family was not thrilled about the kidney.

    c) I didnt have 3 hours to wait for a pudding to steam. Because I made individual steak and kidney puddings, I only steamed them for 50 minutes. I think they could have gone longer, but not for less time.

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    Why Does The Bottom Of My Pie Not Cooked

    Maybe your filling was too liquidy. Maybe you were watching Oh Brother Where Art Thou? while baking. This is a tricky problem to fix, but hope is not lost. If its a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source.

    Basic Recipe For Suet Crust

    This quantity of suet crust pastry is enough to make a 15cm / 6in pudding, which will feed four people.

    • 225g / 8oz flour
    • 2 tsp baking powder
    • 1 tsp salt
    • cold water

    If using block suet, remove skin and shred finely. If using packet suet, weigh out quantity required and follow instructions on the packet.

    Sieve flour, baking powder and salt together and add the suet.

    Mix with cold water to a soft, but not sticky dough.

    Turn out onto a lightly floured board and roll out as required.

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    Steak And Kidney Pudding With Steak And Kidney Gravy

    I’ve subtitled this recipe ‘Kate and Sidney make a comeback’, after the Cockney slang version of this world-famous recipe.

    It’s certainly time for a revival because it has been shamefully neglected and because it really is the ultimate in comfort food. Home-made is a far superior thing to any factory version and, believe it or not, it’s dead simple to make. Once it’s on the heat, you can forget all about it till suppertime except for the amazingly appetising wafts coming out of the kitchen. Although steak and kidney pudding has a lovely juicy filling, it’s always nice to have a little extra gravy and since there are always some meat trimmings over, a good way to use them is to make steak and kidney gravy.

    • Ingredients

    Steak And Kidney Puddinga True English Classic

    Steak and Kidney Pudding Recipe

    Steak and kidney pudding is a steamed pudding where diced beef and kidney are enclosed in a case made from suet pastry. While the pudding steams, the seasoned meat and onions mingle, creating a tempting, fragrant pool of gravy.

    Traditionally served with mashed potatoes and green peas, this is cold-weather food at its best. The suet-crust pastry is substantial and very filling and the most appetising aroma fills the kitchen when you turn out the pudding and cut it open. It’s also one of those dishes that leave you free to do other things round the house while it cooks. And it’s good-natured enough not to mind if you leave it 10 minutes too long … as long as there’s water in the pot, that is.

    And far from being regarded as a culinary fossil, steak and kidney pudding is reappearing on the menus of pubs across the country. Served with mashed potatoes and steamed vegetables, it makes a warming, filling dinner.

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    Steak And Kidney Pudding Your Questions Answered + A Recipe

    Note: Some links in this post are affiliate links, which means I receive a small commission if you make a purchase. Affiliate relationships include, but are not limited to Flodesk and Amazon Associates.

    Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe thats significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Pauls story as you make his mothers Steak and Kidney Pudding .

    When I started this podcast, I didnt really consider how many adventurous recipes I would get. I realize how short-sighted that must sound to you. I think I just anticipated all my guests giving me their grandmothers favorite cookie recipes. Gosh, Im so glad it didnt work out like that! Can you imagine how BORING that podcast would be?? I am so thankful that this has turned into something so much more global, exciting, and educational than I ever could have imagined!

    This particular Steak and Kidney Pudding recipe came from Paul Kelly, the original free range turkey farmer. Actually, more accurately, it came from Pauls mother, the daughter of a British butcher.

    Spoiler alert: We loved these. Truly. Much to our surprise. Im going to write about how to make them and working with the organ meat and it may sound not that appetizing. So I definitely want to say up front that they were delicious. The rich, meaty stew inside was well-seasoned and the suet crust was soft and flavorful.

    Why Is It Called Steak Oscar

    The first Veal Oscar was served on September 18, 1897, and is believed to have been named after Swedens King Oscar II, since its ingredients were mostly those enjoyed by him. In traditionally garnished Veal Oscar bowls, 2 white asparagus spears are used. Tradition calls for use of steak in the dish today.

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    How To Cook The Perfect Steak And Kidney Pudding

    Steak and kidney puddings don’t often appear on menus these days. For someone who, since eating a revelationary pud at an unprepossessing pub somewhere in the home counties has been seeking them out with the zeal of a convert, this is a great shame. That said, it’s also one of the very best reasons for making them at home.

    The other is that the pudding, in the truest sense of the word, is one of the few dishes that this country can fairly claim as its own indeed, a 17th-century French visitor was move to write “blessed be he that invented pudding, for it is a manna that hits the palates of all sorts of people a manna, better than that of the wilderness, because the people are never weary of it. Ah, what an excellent thing is an English pudding!” And from a Frenchman, that’s basically an admission of culinary genius.

    Although the pudding has a long and noble history , the modern boiled pudding only appeared on the scene with the invention of pudding cloth in the 17th century, and basins have only come into widespread use in the last hundred years. And what of that great combination, steak and kidney? Jane Grigson tells us that Mrs Beeton was the first to put the two together under a suet crust in 1861, in a recipe sent to her by a reader in Sussex, a county that “had been famous for its puddings of all kinds for at least a century”.

    Another Great Steamed Pudding Basin

    Recipes Scottish Desserts

    A lot of Brits make Steak and Kidney pudding in one large basin. If you choose to go that route, you can use the same one I used for Nannys Golden Syrup Sponge Pudding. This was the first time I used a pudding basin and, again, I didnt suffer from any sticking problems at all. If you choose to make one large pudding, then extend the steaming time to 3 hours.

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    Is Oscar Style Bearnaise Or Hollandaise

    In fact, the Beef Oscar traditionally includes Bernaise sauce on the top, but I made Blender Hollandaise with just my eyes when I flipped the recipe to see if I could make this meal in as little time as possible. Prepare steaming asparagus using a microwave, place them in a dish with some water, and then microwave them gently for about 2 minutes.

    A Good Steak & Kidney Pie

    An old favourite – a traditional steak and kidney pie, comfort food at its best.

    Provided by Ruth Watson

    250g plain flour, plus extra for rolling
    140g cold unsalted butter, roughly cubed
    1 large egg yolk
    1 small egg whisked with 1 tbsp milk, for the egg wash
    1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys aren’t suitable as they only need short cooking
    1kg trimmed British top rump beef
    250g flat mushrooms, unpeeled but wiped with a damp cloth
    3 tbsp groundnut or vegetable oil
    100g unsalted butter
    1 large onion, peeled and thickly chopped
    50-85g plain flour, depending on how thick you like your gravy
    600ml off-the-boil water
    1 tbsp Marigold Swiss vegetable bouillon powder
    1 large bay leaf


    Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium

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    How To Eat: Steak And Kidney Pie

    This month, we are heating up an English classic. But should it be served with chips or mash? Under a lid or in a pastry casing? And where does veg fit in?

    Is it possible to see a country through the prism of a pie? To detect a flavour of the nation in a steak and kidney filling? Obviously, How to Eat the series that identifies how best to eat our favourite dishes does not think so. A steak and kidney pie is just a pie. But is it?

    Invariably hailed as an English classic, as if our fondness for steak and kidney in rich gravy stops hard at the Welsh or Scottish borders, it is clearly a bakery product with chauvinistic baggage. If that pushy ownership implies an inferiority complex on the part of the English, it is borne out by the insecure language used to celebrate this icon.

    England claims the steak and kidney pie, but is simultaneously embarrassed by its lack of continental sophistication an absence of cream, spice, oil or zest. As such, the country tends to lean into the pies lumpen reputation, discussing it in gutsy, jovial terms that take a stubborn pride in its rugged simplicity. It is hymned in big, butch riffs about no-nonsense English cooking a pie rendered literally and metaphorically bovine.

    This all smacks of getting your excuses in early. This is English food. You wouldnt understand it. No one likes us. We dont care. And we all know where that mardy mentality gets you.


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