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Pressure Cooker Steak and Kidney Pudding
Pressure Cooker Steak and Kidney Pudding is a modern British recipe for a classic dish of steak and ox kidney with onion, beef stock, seasonings and Worcestershire sauce in a flour and beef suet crust that's adapted to be cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Steak and Kidney Pudding.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4–6
Rating: 
Tags : Beef RecipesBritish Recipes
Steak and Kidney Pudding: A classic British recipe for a meal of steak and kidney steamed in a pressure cooker.
Ingredients:
350g
savoury suet pastry (ie made with 350g flour)
600g chuck steak trimmed and cut into 3cm cubes
250g ox kidney, trimmed and cut into 3cm cubes
2 tbsp plain flour
1 medium onion, finely chopped
1 tsp Worcestershire sauce
salt and freshly-ground
black pepper, to taste
1 tsp fresh thyme leaves, chopped
generous pinch of celery salt
150ml good beef stock
Method:
Add the prepared steak and kidney to a bowl along with the onion, celery salt, thyme leaves, salt and several generous twists of black pepper. Toss to combine then set aside. In the meantime, prepare the savoury suet pastry according to the recipe.
Add the flour to the meat mixture and toss to combine. Transfer the meat to the pudding basin (do not pack down) and fill to the top. Add the Worcestershire sauce, then top-up with the beef stock to about 2/3 the way up the bowl.
Roll the remaining pastry to form a lid. Cut this to the size of the bowl and place over the meat. Fold the overhanging pastry over the top and press the pastry securely together to seal. Cover the pudding with a doubled piece of foil that's been well buttered and pleated in the middle to allow for expansion then tie securely in place with string.
Place a steamer basket in your pressure cooker. Pour in 1l of water then sit the pudding on the steamer basket. Secure the lid and bring to pressure. Reduce the heat to stabilize the pressure then cook for 100 minutes, or until the pudding is done through.
When ready turn the pudding onto a large warmed plate, cut a generous wedge out of the pudding and serve with mashed potatoes and broccoli or peas.
