Name: Steak and Kidney Pudding
Yield: 6 servings
Cuisine: United States
Ingredients: ¼ teaspoon salt; 1 cup very finely grated beef suet; 1 teaspoon baking powder; 1 small onion, grated; ¾ cup Beef Stock, approximately; 1½ pounds stew beef, cut into ½-inch cubes; ¾ cup cold water, approximately; ⅓ cup seasoned all-purpose flour; 1 small veal kidney, cored and cubed; Beef gravy; 2 cups sifted all-purpose flour

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Pastry

2 cups sifted all-purpose flour
¼ teaspoon salt
1

Method

Place the flour, salt, baking powder and suet in a bowl and mix well. Add enough water while stirring to make a fairly soft pastry. Roll out two-thirds of the pastry and line a greased one-quart pudding basin; arrange the pastry so that there are not too many folds.
Coat the beef and kidney with the seasoned flour and pile into the basin along with the