Steak and Onion Suet Pudding
why make this recipe
Steak and Onion Suet Pudding is a classic comfort dish that warms you from the inside out. It’s hearty, filling, and perfect for family dinners or chilly evenings. The combination of tender beef, soft onions, and fluffy suet pastry creates a delightful meal that everyone will love. Plus, it’s a great way to use stewing beef, making it both economical and delicious.
how to make Steak and Onion Suet Pudding
Ingredients :
- 500g stewing beef, diced
- 1 large onion, finely chopped
- 2 tbsp plain flour (for coating)
- 25g butter
- 400ml beef stock
- 1 tsp fresh thyme, chopped
- Salt and black pepper to taste
- 250g self-raising flour
- 125g suet (vegetarian or beef)
- ~150ml cold water
- Cornflour (for dusting)
- Butter (for greasing the basin)
Directions :
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Prepare the Filling: Toss the diced beef in plain flour, shaking off the excess. Heat the butter in a frying pan over medium heat. Add the beef and brown it on all sides. Remove the beef and set it aside. Add the chopped onions to the pan and cook until softened. Return the beef to the pan, pour in the beef stock, and sprinkle with thyme. Simmer gently for about 1 hour, or until the beef is tender. Let it cool slightly.
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Make the Suet Pastry: In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt. Gradually add the cold water until it forms a soft but firm dough. Set aside a quarter of the dough for the lid. Roll out the remaining dough into a circle large enough to line a greased pudding basin.
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Assemble the Pudding: Line a 1-litre pudding basin with the rolled-out pastry. Spoon the cooled beef and onion filling into the basin. Roll out the reserved dough to form a lid. Moisten the edges of the pastry and seal the pudding, trimming off any excess dough.
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Steam the Pudding: Cover the basin with greaseproof paper and foil, securing it with string. Place it in a pot with water that comes halfway up the sides of the basin. Cover the pot and steam the pudding for 2.5 to 3 hours, checking the water level occasionally.
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Serve: Once cooked, remove the pudding from the pot and let it cool for 5 minutes. Turn it onto a plate and serve with rich gravy, mashed potatoes, and peas.
how to serve Steak and Onion Suet Pudding
Serve the pudding warm for the best experience. Slice it carefully to reveal the flavorful filling inside. It’s wonderful with a generous helping of gravy. For sides, mashed potatoes and peas complement the dish well and add a lovely touch of color and flavor.
how to store Steak and Onion Suet Pudding
If you have leftovers, you can store them in the refrigerator for up to 3 days. Make sure to cover the pudding tightly with plastic wrap or place it in an airtight container. To reheat, steam it again for about 30-40 minutes until heated through. You can also freeze the pudding before cooking it for longer storage.
tips to make Steak and Onion Suet Pudding
- Make sure to brown the beef well for deeper flavor.
- Let the filling cool slightly before adding it to the pastry to prevent it from getting soggy.
- If the dough is too sticky, add a little more flour; if it’s too dry, add a touch more water.
- Be sure to check the water level in the steaming pot to avoid burning.
variation
You can experiment with the filling by adding vegetables like carrots or mushrooms to the beef for extra flavor and nutrition. For a twist, try using pork instead of beef or adding spices like paprika for a different taste.
FAQs
1. Can I make this pudding in advance?
Yes, you can prepare it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before serving.
2. What can I use instead of suet?
You can use vegetarian suet or a combination of butter and lard for a similar texture.
3. How do I know when the pudding is done?
The pudding is ready when it has a firm texture and is heated through. You can also use a skewer to test it; it should come out clean.
Steak and Onion Suet Pudding
Ingredients
Filling
- 500 g stewing beef, diced
- 1 large onion, finely chopped
- 2 tbsp plain flour (for coating)
- 25 g butter
- 400 ml beef stock
- 1 tsp fresh thyme, chopped
- Salt and black pepper to taste
Pastry
- 250 g self-raising flour
- 125 g suet (vegetarian or beef)
- ~150 ml cold water
- Cornflour (for dusting)
- Butter (for greasing the basin)
Instructions
Preparation
- Toss the diced beef in plain flour, shaking off the excess.
- Heat the butter in a frying pan over medium heat.
- Add the beef and brown it on all sides, then remove the beef and set aside.
- Add the chopped onions to the pan and cook until softened.
- Return the beef to the pan, pour in the beef stock, and sprinkle with thyme.
- Simmer gently for about 1 hour, or until the beef is tender. Let it cool slightly.
Make the Suet Pastry
- In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt.
- Gradually add the cold water until it forms a soft but firm dough.
- Set aside a quarter of the dough for the lid. Roll out the remaining dough into a circle large enough to line a greased pudding basin.
Assemble the Pudding
- Line a 1-litre pudding basin with the rolled-out pastry.
- Spoon the cooled beef and onion filling into the basin.
- Roll out the reserved dough to form a lid. Moisten the edges of the pastry and seal the pudding, trimming off any excess dough.
Steam the Pudding
- Cover the basin with greaseproof paper and foil, securing it with string.
- Place it in a pot with water that comes halfway up the sides of the basin.
- Cover the pot and steam the pudding for 2.5 to 3 hours, checking the water level occasionally.
Serve
- Once cooked, remove the pudding from the pot and let it cool for 5 minutes.
- Turn it onto a plate and serve with rich gravy, mashed potatoes, and peas.
