• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Steak and Kidney Pudding

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1 Kidney, beef
  • 4 tb Shortening
  • 2 Onion; chopped
  • 2 lb Round steak; cubed
  • 1 1/2 tb Worcester sauce
  • 1/2 ts Salt
  • 1/2 ts Pepper
  • 2 tb Butter; softened
  • 2 tb Flour
  • 2 tb Parsley; minced
  • 1 ts Rosemary
  • 1 ts Or”šgano


1 c Flour; + 2 t
1/4 ts Salt
1/3 c Shortening
2 tb ;Water, cold

Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time:

Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube
the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions
and cook, stirring often, until well browned. Add the steak and kidneys.
When the meat is browned on all sides, pour on 2 cups of boiling water,
Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2
hours, or until the steak is tender. Preheat the oven to 400 F. Blend the
butter with the flour to make a beurre manie. Drop small pellets of this
paste into the sauce and stir to thicken it. Put meat and sauce into a deep
pie plate and sprinkle with parsley. If you wish to use a pastry topping,
roll out the dough and cover the pie plate. Slash the top, crimp the edges,
and bake about 30 minutes, or until well browned.

Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs and
small bits and pieces. Sprinkle water over the flour mixture, a tablespoon
at a time, and mix lightly with a fork, using only enough water so that the
pastry will hold together when pressed gently into a ball.

Fannie Farmer Cookbook

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