Slow Cooker Steak And Mushroom Pudding

Delve into the cozy comfort of a Slow Cooker Steak And Mushroom Pudding, a dish that marries the richness of braised steak with the earthy tones of mushrooms, all encased in a fluffy suet pastry. This recipe brings a modern twist to a traditional British classic, allowing for a hands-off approach while ensuring deep flavors and tender meat, perfect for a hearty meal.

Cultural or Historical Context

Steak and Mushroom Pudding has its roots deeply embedded in British cuisine, traditionally known for its hearty and comforting qualities. It's a dish that speaks volumes of the UK's culinary history, where suet pastry encases rich, savory fillings, steamed to perfection. Transitioning this dish to a slow cooker method marries tradition with modern convenience, offering the same comforting taste with less effort.

Ingredients List for the Slow Cooker Steak And Mushroom Pudding

• Braising steak, 500g, cut into chunks
• Mushrooms, 100g, sliced and sautéed in butter (as a substitute for kidneys or to preference)
• Medium onion, 1, thinly sliced
• Plain flour, 2 tablespoons, seasoned
• Worcestershire Sauce, to taste
• Beef stock, between 150ml to 200ml
• Self-raising flour, 350g, for the pastry
• Shredded suet, 175g, either beef or vegetable
• Salt and pepper, to taste
• Cold water, approximately 200ml

Preparation Instructions

1. Begin by mixing the suet and flour with a pinch of salt and pepper, gradually adding cold water until a soft, slightly sticky dough forms.
2. Roll out three-quarters of the dough to line the inside of a greased pudding basin, saving the remainder for the lid.
3. For the filling, mix the steak pieces, mushrooms, and onion with seasoned flour, then layer inside the pastry-lined basin. Add Worcestershire Sauce and pour in enough beef stock to just cover the meat.
4. Roll out the remaining pastry to form a lid, sealing the edges to enclose the filling. Cover with foil and place in a slow cooker filled with water halfway up the basin.
5. Cook on high for approximately 6 hours until the pastry is cooked through and the filling is tender​​​​.

Storage and Reheating

Cool any leftovers to room temperature before refrigerating in an airtight container. This pudding can be reheated in the microwave or oven until piping hot throughout. If freezing, ensure the pudding is wrapped tightly and thaw completely before reheating.

Nutritional Information

This dish is rich in protein from the steak and provides a good source of iron. However, it's also high in fat, particularly saturated fat from the suet, and should be enjoyed as part of a balanced diet. The exact nutritional values will vary depending on the specific ingredients used.

FAQ about the Slow Cooker Steak And Mushroom Pudding

• Can I substitute the mushrooms? Yes, mushrooms can be substituted or omitted based on personal preference.
• Is it necessary to brown the meat before adding it to the slow cooker? In this recipe, browning the meat is not required, making the preparation easier and quicker.
• Can I make this pudding without a slow cooker? Yes, this pudding can also be steamed traditionally, though cooking times may vary.

This Slow Cooker Steak And Mushroom Pudding offers a delightful twist on a classic, proving that even the most traditional dishes can be adapted for today's busy lifestyles. Serve with mashed potatoes and steamed greens for a comforting meal that's sure to satisfy.