ADVERTISEMENT
Title: Steak and Onion Suet Pudding: A Hearty British Classic
When it comes to hearty, comforting meals, few dishes can rival the rich, savory goodness of a classic Steak and Onion Suet Pudding. This traditional British recipe has been a staple of cozy, home-cooked dinners for generations, offering the perfect balance of tender steak, savory onions, and a light, fluffy suet crust that envelops it all.
If you’ve never tried suet pudding before, you’re in for a real treat. The suet-based pastry is thick yet delicate, and when steamed, it forms a perfect crust that seals in all the flavors of the filling. It’s a dish that’s perfect for family dinners or chilly evenings when you crave something filling and satisfying.
Let’s dive into the wonderful world of Steak and Onion Suet Pudding, and I’ll guide you through how to make it!
What is Steak and Onion Suet Pudding?
Steak and Onion Suet Pudding is a hearty, savory dish that comes from the long-standing tradition of British “puddings.” These puddings are not always sweet, and in fact, many of them are filled with meat, vegetables, and other savory ingredients. Suet pudding, in particular, uses suet (a form of beef or mutton fat) to make a rich, tender dough that’s perfect for wrapping around meat fillings and steaming to perfection.
The “Steak and Onion” part refers to the filling of tender pieces of beef, onions, and seasonings. Together, they create a wonderful contrast between the hearty meat and the soft, light suet crust. It’s comfort food at its finest, and it’s easy to see why it’s been a British favorite for so many years.
Ingredients You’ll Need
To make this delicious Steak and Onion Suet Pudding, you’ll need the following ingredients:
For the Filling:
- 500g (1 lb) beef steak, diced into small cubes (a good cut like braising steak works well)
- 2 large onions, finely chopped
- 1 tablespoon vegetable oil (for browning the meat)
- 1 tablespoon Worcestershire sauce
- 1 beef stock cube or 250ml (1 cup) beef stock
- Salt and pepper to taste
For the Suet Pastry:
- 225g (8 oz) self-raising flour
- 100g (3.5 oz) suet (you can use vegetable suet if you prefer)
- Pinch of salt
- Cold water (around 150ml or 5 fl oz, but add gradually to get the right consistency)
Optional: For Serving
- Gravy or additional beef stock
How to Make Steak and Onion Suet Pudding
Making Steak and Onion Suet Pudding is a simple process, though it does take a bit of time to cook and steam. However, the delicious results are well worth the wait!
Step 1: Prepare the Filling
- Brown the Meat: In a large frying pan, heat the vegetable oil over medium heat. Add the diced beef and cook it until browned on all sides. This should take about 5-7 minutes. Browning the meat first helps develop rich, savory flavors.
- Cook the Onions: Once the beef is browned, add the chopped onions to the pan. Cook for another 5 minutes, stirring occasionally, until the onions are softened and slightly caramelized.
- Add Seasoning and Liquid: Stir in the Worcestershire sauce, beef stock (or stock cube mixed with water), and a pinch of salt and pepper. Allow the mixture to simmer for 10-15 minutes until the beef is tender and the liquid has reduced slightly. Taste and adjust the seasoning as needed. Once done, remove the pan from the heat and set it aside to cool.
Step 2: Make the Suet Pastry
- Mix the Dry Ingredients: In a large mixing bowl, combine the self-raising flour and a pinch of salt. Add the suet and mix it in with your hands or a spoon until it’s evenly distributed.
- Add Water: Gradually add cold water, starting with a small amount and adding more until the dough comes together. The dough should be soft but not sticky. It should hold its shape when pressed, so if it’s too sticky, add a little more flour; if it’s too dry, add a touch more water.
- Knead the Dough: Gently knead the dough on a floured surface for a minute or two, just to bring it together into a smooth ball.
- For Complete Cooking STEPS Please Head On Over To Next Pag
